My favorite salad right now has to be a Thai beef salad. The mix of spice, herbs, and aromatics makes it one of a kind — and it’s surprisingly easy to make. Hanger steak is perfect here: beefy, but not too fatty. If I have the time, I’ll salt it a day in advance and let it sit uncovered overnight. That seasons it from within and dries the outside, which helps achieve the ultimate crust when searing. While the steak rests, I move on to the dressing. I love to toast garlic in that same pan. It picks up the fond and infuses the dish with a sweet roasted garlic kick. That goes into a bowl with lime juice, fish sauce, sugar, and Thai chilies. I like a good amount of heat, so I’m going heavy-handed here. I toss that with shallots, then add tomatoes, cucumbers, cilantro, mint, and basil. For the pièce de résistance, I add toasted rice powder. It brings nuttiness and a bit of crunch to round out the salad. The result is perfection. Spicy, bright, and the steak soaks up that incredible dressing.