SOUTHEAST ASIAN STEAK SALAD

Southeast Asian Steak Salad image

Yield Serves 2

Number Of Ingredients 12

Previous Next

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

Steps:

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.
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.
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.