It's no secret that India Hicks is a hostess extraordinaire, and this Thai Beef Salad is one of her favorite recipes to whip up and serve throughout the autumn season.

To make it yourself, find the complete recipe below.

Steak Ingredients: 

2 pounds strip steak

2 teaspoons kosher salt 

½ teaspoon coarse ground black pepper 

2 teaspoons unsalted butter 

Salad Ingredients: 

8 cups mixed salad, chopped

1 English cucumber, sliced (not peeled) 

1 pint grape tomatoes, halved

¼ red onion, sliced

½ cup green onions, thinly sliced

½ cup fresh mint, chopped

¼ cup peanuts, chopped (optional)

Thai Beef Dressing/Marinade Ingredients: 

½ cup lime juice 

1 teaspoon lime zest 

⅓ cup brown sugar, packed 

¼ cup vegetable oil 

2 tablespoons fish sauce 

1 teaspoon Sriracha 

¼ teaspoon crushed red pepper flakes 

2 tablespoons fresh ginger, very finely minced 

3 cloves garlic, minced 

Instructions:

In a medium bowl, whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic. 

Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing. 

Add butter to a large heavy skillet on high heat and add steak for 4-5 minutes each side for rare. Cook for longer if you don’t like your meat rare. Don’t crowd the pan as the steak will steam instead of sear. 

Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing. 

To a large bowl add the lettuce, cucumber, tomatoes, red onion, green onions, and fresh mint. 

Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.