Southeast Asian Steak Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
1/2 head romaine |
1/2 small english cucumber |
1 small shallot |
1 small fresh jalapeño chile |
1 garlic clove |
2 tablespoons fresh lime juice |
1 tablespoon soy sauce |
2 tablespoons vegetable oil |
2 teaspoons asian fish sauce |
1/2 teaspoon sugar |
a 1 1/4-inch-thick rib-eye steak (about 3/4 pound) |
1/4 cup packed fresh mint leaves |
Directions:
1. Tear romaine into pieces into a bowl. Halve cucumber lengthwise and seed. Thinly slice cucumber crosswise and add to romaine. Chill romaine mixture, covered. Mince shallot, jalapeño, and garlic (wear rubber gloves when handling jalapeño) and in a large bowl stir together with lime juice, soy sauce, 1 tablespoon oil, fish sauce, and sugar until sugar is dissolved.
2. Pat steak dry and season with salt. In an 8- to 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté steak 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes.
3. While steak is standing, stack mint leaves and thinly slice. Toss mint with romaine mixture and all but about 2 tablespoons dressing until combined well. Divide salad between 2 plates and slice steak. Toss steak with remaining dressing and arrange on salads.
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