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Slices of juicy, golden-seared beef get packed with spicy chile, garlicky kick, and a pile of fresh herbs. This one's awesome for when you want something filling but still easy on the stomach. Crisp lettuce cools things down, and the tangy dressing pulls it all together.
This salad is my go-to when all I can think about is a beefy dinner but don't want to be weighed down. Super green beans and heaps of herbs make boring evenings a lot more exciting.
Tangy Ingredients List
- Fresh mint and basil: Brings a blast of perfume and brightness. Pick lively greens that smell strong.
- Butter or gem lettuce: Gives each bite buttery crunch. Go for leaves that are crisp and green.
- Cherry or jalapeno pepper: Adds a spicy punch. Pick glossy peppers that feel firm. Remove seeds if you like things mild.
- Green beans: Crunchy and sweet with a good snap. Avoid any that look shriveled or spotty.
- Lime: Gives everything a zesty lift. Heavy, shiny limes are usually juiciest.
- Sherry vinegar: Balances things with just the right tang. Older bottles from overseas are tasty.
- Fish sauce: Just a splash gives deep umami flavor. Good brands won’t taste too fishy.
- Garlic: Slice it up thin to brown quickly. Choose firm big cloves if you can.
- Canola oil: Keeps steak from sticking and helps it brown. Any oil that handles hot temps will work.
- Freshly ground black pepper: Layer on that fresh heat. Grind right before using for the most flavor.
- Kosher salt: Makes the crust pop and season deep. Flaky big salt does wonders here.
- Flank or skirt steak: Quick, juicy, and easy to carve. Look for beef with even marbling and a gorgeous red hue.
Easy How-To Steps
- Salad Build:
- Lay lettuce leaves out on your platter Pile steak slices on top Drizzle over the dressed green beans and vinaigrette Finish with torn mint and basil, a last crack of pepper, and a fresh hit of lime juice
- Steak Slicing Time:
- Take a sharp knife and cut the steaks against the grain into thick slices Pour any board juices into the bowl with your dressing for extra flavor
- Green Beans and Peppers Mix:
- While steak number two takes a breather, thinly slice the green beans and chiles. Toss them with the garlicky dressing so they soak it up while you wait
- Whip Up the Dressing:
- As the second steak cooks, grab the garlic from the pan and whisk it with fish sauce, sherry vinegar, black pepper, and lime juice until everything comes together and smells mouthwatering
- Second Steak & Garlic:
- Let your first steak rest, collect the crispy garlic into a medium bowl, then add a bit more oil to the pan. Cook your second steak the same way
- Flip With Flair:
- Turn your steak over, toss garlic slices into the pan, and move them where it’s cooler. Brown them gently, flipping for even color, while searing the second side of your steak for another one or two minutes
- Sear Like a Pro:
- Heat your skillet up high so water dances on it, add oil, swirl it around, lay your steak flat, and let it sizzle without moving for two minutes. If you see smoke, you can lower the heat a hair
- Time to Season:
- Rub the steak with lots of kosher salt and pepper on both sides, then leave it out for at least fifteen minutes This gives the seasoning time to really get in there as the meat comes to room temp
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That huge mix of herbs is what I love most. My kid always helps with the tearing, and every time she tells me it smells just like July in here. Some days, we even toss in purple basil just to brighten things up even more.
Keeping Things Fresh
It works best to store steak, dressing, and lettuce in their own containers. Pop ‘em in the fridge for up to three days. Only bring them all together right before you want to eat, so nothing gets soggy.
Swap-Out Ideas
Fed up with butter lettuce? Try arugula or little gem. Swap garlic for green onions if you've run out. If spicy isn't your thing, go with bell pepper instead of jalapeno. Not into beef? Give tofu or grilled mushrooms a try—it tastes great with this punchy dressing too.
Easy Ways to Share
Turn your salad into an open-face sandwich on thick toast or roll it into warm tortillas for awesome tacos. Or set it next to a bowl of ice cold noodles or scoop over jasmine rice for a bigger meal.
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Background and Traditions
All around Southeast Asia, people love to serve spicy beef on greens loaded with herbs. The punchy flavors from fish sauce and citrus give a shout-out to Thai eats, and the fast-searing steak feels straight out of a French kitchen.
Frequently Asked Questions About Recipes
- → What steak doneness keeps it the juiciest?
To keep the steak juicy, get your pan ripping hot, then sear the steak on both sides until it browns. Shoot for medium rare, then give it a quick rest so the juices stay put.
- → How do herbs change up the flavors here?
Using fresh mint and basil makes the dish taste brighter and lighter, cutting through the steak’s richness and tying everything together.
- → Is it possible to prep parts ahead?
You can totally make the chile and green bean mix a day before, stash it in the fridge, and just toss everything when you're ready to eat.
- → Which steak cut should I grab for best results?
Go for flank or skirt steak—they both cook up with great flavor and stay tender, especially if you slice them against the grain after searing.
- → How can I keep leftovers tasty?
Pop leftovers into a container with a tight lid and chill in the fridge. They’ll be good for up to three days and still taste fresh.