Steak Salad

Serves: 6

Prep Time: 25 minutes

Total Time: 35 minutes

For the Beef

 

  • 2 well marbled New York Strip or boneless

     rib-eye steaks (1 inch thick, 1 3/4 pounds total)

  • Fresh black pepper

  • 2 tablespoons vegetable oil

The Dressing

  • 2 tablespoons fresh lime juice

  • 3 tablespoons fish sauce 

  • 2 teaspoons ground Thai chili powder or 1 teaspoon cayenne pepper

  • 2 tablespoons toasted rice

  • 6 fresh mint leaves

  • 1/2 chopped  fresh cilantro 

  • 2 scallions, thinly sliced

  • 10 grape tomatoes, halved

  • Pepper's hot sauce (recipe to follow) 

  • Steamed rice or lettuce to serve

Toasted Rice

  • 1/2 cup jasmine rice

Pepper's hot sauce 

 

  • 2 tablespoons ground Thai chili powder

  • 2 tablespoons hot water

  • 2 tablespoons fish sauce

  • 1 tablespoon toasted rice

  • 10 grape tomatoes, halved

The Beef: Season the steaks with black pepper and roll in soy sauce to coat. 

In a cast-iron skillet, heat the oil over high heat until it starts to smoke. Add the steaks - do this one at a time if they don't both fit - and sear until medium rare, 4 - 5 minutes per side. Remove and place on a plate, letting it rest for 10 minutes before slicing against the grain. 

Dressing: In a large bowl, combine the lime juice, fish sauce and chili powder. Add the beef, toasted rice, mint, cilantro, scallions and tomatoes and toss to coat. Serve immediately, with hot pepper sauce, and either rice or lettuce. 

Toasted Rice: In a dry heavy skillet, toast the rice over medium heat, stirring and tossing often and watching closely so it doesn't burn, until deep brown. About 12 to 14 minutes.Transfer to plate to cool, then pound in a mortar and pestle to a powder. 

Pepper's Hot Sauce: In a small bowl, combine the chili powder and hot water. Stir in the fish sauce and toasted rice. Squeeze in the pulp of the tomatoes and stir. 

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