Thai Beef Salad

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2/3 cup leftover Cilantro-Lime Salsa

1 tablespoon Asian fish sauce

1 serrano or Thai chile pepper, sliced (see Note)

12 ounces leftover Grilled Tri-Tip, cut into 1/2-by-2-inch strips

1/2 bunch red leaf lettuce, torn into pieces

Mint leaves from 2 sprigs, roughly torn

1/2 small English cucumber, sliced into half moons

1/4 small red or sweet onion, thinly sliced

1 cup cherry tomatoes, halved if large

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