Steak Salad Chili Herbs (Printable Recipe)

Juicy steak meets chili, garlic, herbs, and fresh greens in this vibrant, flavor-packed dish.

# Ingredients You'll Need:

→ Main Components

01 - 700 grams beef skirt or flank steak, halved along the grain
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons canola oil, divided
05 - 5 garlic cloves, finely sliced
06 - 1 tablespoon plus 1/2 teaspoon fish sauce
07 - 2 teaspoons sherry vinegar
08 - 1 medium lime, halved
09 - 1 1/2 cups green beans, thinly sliced crosswise
10 - 1 jalapeño or cherry chili, cored, seeded, and thinly sliced
11 - 1/2 head butter or gem lettuce, leaves separated
12 - 2 to 3 sprigs fresh mint
13 - 2 to 3 sprigs fresh basil

# Steps to Follow:

01 - Generously season both sides of the steak with kosher salt and freshly ground black pepper. Let sit at room temperature for 15 minutes.
02 - Heat a cast-iron skillet over high heat until smoking. Add 1 tablespoon of oil, swirl to coat, and sear the first steak without moving for 2 minutes, reducing heat to medium-high if needed.
03 - Flip the steak and add sliced garlic. Keep garlic in the coolest part of the pan, stirring occasionally. Sear steak for an additional 1 to 2 minutes for medium-rare.
04 - Transfer the cooked steak to a plate to rest. Place the browned garlic in a bowl. Repeat the sear process with the second steak using remaining oil. To the garlic bowl, add fish sauce, sherry vinegar, juice of half a lime, and pepper; whisk well.
05 - Let second steak rest. Add green beans and sliced chili to the vinaigrette, tossing to coat and infuse flavors.
06 - Slice both steaks against the grain into 1/4 inch thick pieces. Transfer any resting juices into the vinaigrette for added flavor.
07 - Arrange lettuce leaves on a platter. Layer steak slices over lettuce, top with green bean mixture, and finish with crumbled mint and basil. Garnish with black pepper and a squeeze of the remaining lime half.

# Extra Tips:

01 - Choose well-marbled steak for optimal flavor and tenderness.
02 - Resting the meat after cooking is crucial to retain juices and prevent dryness.
03 - Slicing against the grain ensures tender bites, especially with tougher cuts.
04 - Fish sauce adds deep umami; don’t omit unless substituting thoughtfully.
05 - Sherry vinegar can be replaced with red wine or rice vinegar plus a touch of honey if needed.

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