Thai Steak Salad

Ingredients

For the Salad

6 cups lettuce, torn or chopped
1 cucumber, sliced into half-moons
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves

For the Dressing

2 cloves garlic, minced
1 to 2 Thai chilies, sliced, to taste
1 tablespoon palm sugar, or to taste
3 tablespoons fish sauce
1 lime, juiced (about 2 tablespoons)
2 tablespoons fresh cilantro, chopped
1 green onion, chopped
1 tablespoon toasted rice powder

For the Steak

1 pound NY strip steak, about 1-inch thick
1 tablespoon vegetable oil
1/2 teaspoon kosher salt, as needed
1/4 teaspoon black pepper, freshly ground, as needed
1/4 teaspoon garlic powder, as needed
2 tablespoons unsalted butter
2 cloves garlic, smashed

Instructions

1
Remove the NY strip steak from the refrigerator and let it come to room temperature for 30 minutes. This helps ensure even cooking.
2
While the steak rests, prepare the salad components. Slice the cucumber into half-moon shapes. Halve the cherry tomatoes. Thinly slice the red onion. Roughly chop the fresh cilantro and pick the fresh mint leaves.
⏱️ 10 min
3
In a large mixing bowl, combine the torn or chopped lettuce, sliced cucumber, halved tomatoes, sliced red onion, and mint leaves. Set aside.
⏱️ 2 min
4
Prepare the dressing: Mince the garlic cloves and thinly slice the Thai chilies (adjust quantity to your spice preference). In a mortar and pestle, pound the minced garlic and sliced Thai chilies together until a coarse paste forms.
⏱️ 5 min
5
Add the palm sugar to the mortar. Pour in the fish sauce and squeeze in the fresh lime juice. Mix the ingredients vigorously with the pestle until the palm sugar dissolves.
⏱️ 3 min
6
Stir in the chopped fresh cilantro, chopped green onion, and toasted rice powder into the dressing mixture. Mix thoroughly and set aside.
⏱️ 3 min
7
Pat the steak dry thoroughly with paper towels. Season generously on all sides with kosher salt, freshly ground black pepper, and garlic powder.
⏱️ 2 min
8
Heat vegetable oil in a heavy-bottomed pan or cast-iron skillet over medium-low heat until shimmering.
⏱️ 2 min
9
Once the pan is hot, place the steak in the pan and sear the fat cap for about 1 minute, using tongs to hold it upright.
⏱️ 1 min
10
Cook the steak for about 4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
⏱️ 8 min
11
Reduce the heat to low. Add the unsalted butter and smashed garlic cloves to the pan. Tilt the pan slightly and continuously baste the steak with the melted butter and garlic for another 1 minute.
⏱️ 1 min
12
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
13
After resting, slice the steak against the grain into desired pieces.
⏱️ 2 min
14
Arrange the sliced steak on top of the prepared salad greens. Drizzle the prepared dressing generously over the steak and salad. Serve immediately.
⏱️ 2 min