Steak Salad with Chile Garlic (Printable Version)
# What You'll Need:
→ Proteins
01 -
1 1/2 pounds flank or skirt steak, cut in half along the grain
→ Seasonings & Oils
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
2 tablespoons canola oil, divided
05 -
5 cloves garlic, thinly sliced
06 -
1 tablespoon plus 1/2 teaspoon fish sauce
07 -
2 teaspoons sherry vinegar
→ Produce
08 -
1 medium lime, halved
09 -
1 1/2 cups green beans, thinly sliced crosswise
10 -
1 cherry or jalapeño pepper, cored, seeds removed, thinly sliced
11 -
1/2 head butter or gem lettuce, leaves separated
12 -
2 to 3 sprigs fresh mint
13 -
2 to 3 sprigs fresh basil
# Step-by-Step Directions:
01 -
Generously season the steak with salt and pepper on both sides. Let sit at room temperature for at least 15 minutes before cooking.
02 -
Heat a large cast-iron skillet over high heat until smoking. Add 1 tablespoon of the oil, swirl to coat, and immediately add 1 steak. Sear undisturbed until browned on the bottom, about 2 minutes, reducing the heat to medium-high if needed.
03 -
Flip the steak and add the garlic. Keep garlic slices at the colder region of the pan while steak sears, turning the garlic occasionally for even browning. Sear the steak for 1 to 2 minutes more for medium rare.
04 -
Transfer the steak to a clean plate to rest, and place the garlic in a medium bowl. Add the remaining 1 tablespoon oil to the pan, swirl to coat, and repeat searing with second steak. Meanwhile, add the fish sauce, sherry vinegar, juice from 1 lime half, and several grinds of black pepper to the bowl with the garlic and whisk to combine.
05 -
Let the second steak rest for a few minutes. Meanwhile, add the green beans and sliced chili to the vinaigrette and stir to combine.
06 -
Slice the steak across the grain into 1/4-inch thick slices. Transfer any accumulated juices to the vinaigrette bowl.
07 -
Arrange the lettuce on a serving platter, then top with the sliced steak. Top with green bean mixture, then tear the mint and basil leaves over the green beans. Garnish with more black pepper and a squeeze of lime from the remaining lime half.
# Helpful Notes:
01 -
This quick-cooking steak salad makes an ideal weeknight dinner, combining tender meat with crisp vegetables and a flavorful vinaigrette.
02 -
For best results, slice the steak thinly against the grain to ensure tenderness.