Photo by Maura McEvoy
We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.
TIP
We like to use strip steak, which has good flavor and texture and isn't too pricey, but flank steak would be fine, too. Grilling or pan-frying the meat is also an option, as is using roast beef from the deli counter; just ask to have it sliced thicker than usual. It's usually more expensive than cooking it yourself, but saves time and effort.
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