This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.

INGREDIENTS | SERVES 2–4

For the dressing:

• ¼ cup basil leaves
• 2 tablespoons chopped serrano chilies
• 2 cloves garlic
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ¼ teaspoon black pepper
• ¼ cup lemon juice

For the salad:

• 1 pound beef steak
• Salt and pepper to taste
• 1 stalk lemongrass, outer leaves removed and discarded, inner stalk finely sliced
• 1 small red onion, finely sliced
• 1 small cucumber, finely sliced
• 1 tomato, finely sliced
• ½ cup mint leaves
• Bibb or romaine lettuce leaves

1. Combine all of the dressing ingredients in a blender and process until well incorporated; set aside.

2. Season the steak with salt and pepper. Over a hot fire, grill to medium-rare (or to your liking). Transfer the steak to a platter, cover with foil, and let rest for 5 to 10 minutes before carving.

3. Slice the beef across the grain into thin slices.

4. Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.

5. To serve, place lettuce leaves on individual plates and mound the beef mixture on top of the lettuce.