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+Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw
+
+Ingredients
+MARINADE
+¼ cup lime juice
+2 tablespoons canola or vegetable oil
+1 tablespoon minced ginger
+4 cloves garlic, minced
+2 teaspoons green curry paste
+½ teaspoon salt
+12 ounces beef skirt steak
+DRESSING
+½ cup mint leaves, loosely packed
+¼ cup lime juice, or to taste
+1 or 2 jalapeno peppers, coarsely chopped
+2 teaspoons minced ginger
+2 cloves garlic, minced
+2 tablespoons canola or vegetable oil
+2 tablespoons soy sauce
+1 tablespoon fish sauce
+1 tablespoon brown sugar, packed
+SLAW
+1 package (12-ounce) broccoli slaw
+1 bunch scallions, white and light green part only, chopped
+¼ cup mint leaves, loosely packed, thinly sliced
+2 tablespoons lime juice
+1 tablespoon canola or vegetable oil
+FOR SERVING
+Dry-roasted peanuts
+Boston lettuce leaves
+Lime wedges
+Instructions
+MARINADE: Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw.
+
+DRESSING: Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside.
+
+SLAW: Combine slaw ingredients in a bowl. Set aside.
+
+BEEF: Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes.
+
+Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side.