Thai Salad With Grilled Beef Serving Size - 6 Prepared By - Tracy & Russ Recipe Rating
			2 tablespoons chopped garlic 1/4 teaspoon pepper 1 1/2 teaspoons salt 1 lb flank seaks 1/2 cup rice wine vinegar 1/3 cup peanut oil tablespoon sugar teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons soy sauce dash hot pepper sauce 1 1/2 teaspoons minced fresh ginger tablespoons lime juice medium cucumber, peeled and cut in half lengthwise and thinly slice red bell pepper, cut in thin strips cups iceberg lettuce, in thin shreds 4 green onions, sliced 1/2 cup chopped salted peanuts
			Combine chopped garlic, pepper and salt in small bowl and grind into paste. Spread over steak and marinade at least 1 hour. Over medium charcoal fire, grill steak to preferred doneness. Cut into thin strips about 2 inches long. While beef is grilling, whisk together the vinegar, oil, sugar, minced garlic, pepper flakes, soy sauce, hot pepper sauce, ginger and lime juice. To assemble the salad, toss the beef with the cucumbers, bell pepper, lettuce, onions and dressing. Arrange on 6 plates and sprinkle with peanuts.