Steak Chile Garlic (Printable Recipe)
Sliced steak, crunchy lettuce, greens, and a tangy chile-garlic dressing make every bite super tasty and full of zip.
# Ingredients You'll Need:
→ Main
01 -
2 tablespoons canola oil, split
02 -
Freshly cracked black pepper, use as much as you want
03 -
Kosher salt, shake on as you like
04 -
680 g skirt or flank steak, split down the grain
→ Dressing and Vegetables
05 -
1 medium lime, cut in half
06 -
2 teaspoons sherry vinegar
07 -
5 garlic cloves, sliced really thin
08 -
1 fresh cherry chili or jalapeño, remove core and seeds, slice thin
09 -
180 g green beans, sliced up crosswise
10 -
1 tablespoon plus 1/2 teaspoon fish sauce
→ Salad Assembly
11 -
2–3 sprigs fresh basil
12 -
2–3 sprigs fresh mint
13 -
1/2 head gem or butter lettuce, take leaves apart
# Steps to Follow:
01 -
Lay out lettuce on your platter, pile steak slices on top, then toss over the green bean and chili combo. Rip basil and mint and scatter that over everything. Crack on extra pepper and give it that last shot of lime juice.
02 -
Cut both steaks into pieces about 6 mm thick, slicing across the muscle lines. Pour any juices from resting steaks into the vinaigrette bowl. Mix it up.
03 -
Once the second steak has had a chance to rest, throw the chili and green beans in with your garlic dressing. Mix till it's all coated.
04 -
While that second steak's in the pan, put browned garlic, fish sauce, sherry vinegar, the juice from one half of your lime, and some fresh pepper in your bowl. Give it a good whisk so it all comes together.
05 -
Move the first steak to a plate and let it chill out. Scoop out the garlic, toss it into a bowl. Add your last spoon of oil to the pan. Sear the second steak just like the first one.
06 -
Turn over your steak and toss in the sliced garlic. Keep those garlic slices around the pan’s cooler edge and flip them sometimes, so they brown but don’t burn. Sear the steak another 1 or 2 minutes (you want medium-rare).
07 -
Heat up a big cast-iron skillet on high till it’s almost smoking. Drizzle in one spoon of oil, swirl it. Get that first steak in fast and let it sit till the bottom looks brown—should take two minutes. If it gets too smoky, turn the heat to medium-high.
08 -
Shake lots of salt and black pepper all over the two steak pieces. Let them sit out on your counter for at least 15 minutes.
# Extra Tips:
01 -
The chili and green beans actually keep fine when sliced a day early. Just stash ‘em in the fridge.
02 -
Stick any leftovers in a sealed container in the fridge—good for up to three days.