Here’s an easy salad recipe to kick off the new year. It’s salty, sweet, and sour with a hint of spice, the traditional flavors that round out a Thai dish. It’s easy to pull together and will have more flavor than any bagged Thai salad you’ll find at the supermarket. Thai Beef Salad Serves 4 1 (1-pound) flank steak Salt 2 tablespoons lime juice 2 tablespoons fish sauce 1 teaspoon sesame oil 1 tablespoon brown sugar 1/2 teaspoon grated ginger 1 Thai red chile pepper, seeded and minced 1 cup thinly sliced cucumber 1/2 red bell pepper, thinly sliced 1/2 cup roughly chopped cilantro 1/4 cup thinly sliced mint 1/4 cup thinly sliced shallot (about 1 shallot) 1 bag coleslaw mix Preheat grill to medium-high heat. Season the steak with salt, and grill, covered, until medium-rare (130 degrees F), about 6 to 8 minutes. Transfer steak to plate, tent loosely …