Baby Kale and Steak Salad

By DreiFromBK

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

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

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.