Ingredients
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8 -10 ounces New York strip steaks (about 1 1/2 in thick)
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salt and pepper
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1/4 cup shallot, sliced thin
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3 tablespoons chopped cilantro stems, and leaves
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1/4 cup mint leaf (loosely packed to measure and then, chopped)
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1 medium cucumber, seeded and sliced
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4 -6 romaine lettuce leaves, for serving
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1 clove garlic, minced
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2 Thai chiles, minced (more or less depending on the heat desired)
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2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
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1/2 tablespoon vegetable oil
Instructions
- Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
- Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine and set aside.
- To cook the steak, heat oil in a skillet over medium high heat.
- Sear the steak on one side and continue to cook 5-6 minutes.
- Turn over steak and cook for another 5 minutes or until medium rare or medium.
- Remove from heat and let stand on cutting board for 5 minutes.
- After meat has rested, slice steak very thinly.
- In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
- Pour the dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice if desired.