- 4
- 25 mins
Ingredients
- 1 1/2 tablespoons fish sauce, preferably Red Boat
- 1/4 cup coconut water
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons coconut vinegar or cider vinegar
- 1 tablespoon minced shallot
- 1 garlic clove, sliced
- 1/2 jalapeño, minced with seeds
- One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick
- 1 teaspoon canola oil
- Salt
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 1 garlic clove
- 1 thyme sprig
- 1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce)
- 5 ounces baby kale
- 1/2 small red onion, thinly sliced
- 1 small Japanese cucumber, peeled and thinly sliced
- 1 tomato, cut into wedges
Preparation
Step 1
MAKE THE NUOC CHAM DRESSING
Combine all of the ingredients in a medium bowl and let stand for 15 minutes.
MEANWHILE, MAKE THE SALAD
Rub the steak all over with the oil and season with salt and pepper. Heat a small cast-iron skillet until very hot. Add the steak and cook over moderately high heat for 2 minutes, until browned and crusty. Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak. Flip the steak and cook for 2 minutes longer, spooning the butter on top. Add the Maggi seasoning, cover and let stand off the heat for 2 minutes. Transfer the steak to a paper towel–lined work surface, cover loosely with foil and let rest for 5 minutes.
Thinly slice the steak and place in a large serving bowl. Add the baby kale, sliced onion, cucumber, tomato and nuoc cham dressing, toss the salad well and serve.