ISAN-STYLE THAI SLICED STEAK SALAD

Isan-Style Thai Sliced Steak Salad image

Number Of Ingredients 12

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1/2 cup vegetable oil
1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds
12 ounces flat iron, skirt, or hanger steak
3 cloves garlic
2 teaspoons Thai red pepper flakes
1/2 serrano, chopped
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon lime juice
1 pint cherry tomatoes, halved
1/2 small red onion, sliced
1 cup basil leaves, chopped

Steps:

Combine vegetable oil and lemongrass in a small skillet and place over medium heat. Cook, stirring frequently, until lemongrass is golden brown and crisp, about 6 minutes. Strain through a fine mesh strainer set in a small saucepan. Transfer crisp lemongrass to a paper towel-lined plate and season with salt. Set aside.
Season steak generously with salt and pepper. Transfer 2 teaspoons of reserved lemongrass oil to a large cast iron or stainless steel skillet (reserve remaining lemongrass oil for another use or discard, see note above). Heat over high heat until lightly smoking. Cook steak, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125°F for medium, 3 to 8 minutes total depending on thickness (see note above). Transfer steak to a cutting board and set aside.
Combine garlic, pepper flakes, and Thai chilies in a mortar and pestle and pound into a fine paste (see note above). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.
Thinly slice steak against the grain and transfer to a large bowl along with any juices that have accumulated on the cutting board. Add fried lemongrass, tomatoes, onion, mint, basil, and dressing. Toss to combine. Serve immediately.