Tender beef steak
1 lb. grilled or leftover, cut into 1/4" thick slices (strips)
Tomatoes - 2 ripe, cut into wedges
Cucumber - 1 medium, peeled and chopped
Red Onion - 1/2 medium sliced into thin rings
Romaine lettuce - 6 cups, torn as for salad
Fresh cilantro - 1/3 cup, leaves only

Dressing:
Garlic - 6 cloves fresh or 1 1/2 teaspoon garlic powder
Fresh coriander (cilantro) - 1 tablespoon or 1 teaspoon dried
Soy sauce - 1/4 cup
Chapala hot sauce- 3 tablespoons
*Sugar - 1/4 cup
Fresh lime juice - 1/4 cup
Oriental sesame oil - 1/2 teaspoon
 
Place all dressing ingredients into blender or food processor and puree to form a smooth dressing.

Marinate steak strips and red onion slivers in this dressing for at least thirty (30) minutes or as long as overnight.

When ready to serve - layer salad as follows:
On serving platter, make a bed of torn lettuce. Arrange tomato wedges around lettuce mound, steak, onions, and dressing over lettuce. Sprinkle chopped cucumber over all and garnish with cilantro leaves.

This versatile Thai delight is a meal-maker which needs only some crusty bread or fried rice to satisfy any summer appetite. Try varying it with chicken, pork, or shrimp.

*Two 1-gram packets of artificial sweetener can be used instead of sugar.