Thai Beef Salad with Fresh Herbs

For the dressing, In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.

In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar. Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).

2 Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once.

Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.

In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.