20-Minute Steak Salad with Chile, Garlic, and Herbs

This recipe gets an umami hit from fish sauce, sherry vinegar, and lime juice tossed with a mix of crunchy and tender veg, and is finished with scattered fresh herbs. This dish is so delicious it made a convert out of my own mother, who never eats steak. It’s a perfect filling-but-refreshing meal!

INGREDIENTS

1 1/2 pounds flank or skirt steak, cut in half along the grain
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil, divided
5 cloves garlic, thinly sliced
1 tablespoon plus 1/2 teaspoon fish sauce
2 teaspoons sherry vinegar
1 medium lime, halved
1 1/2 cups green beans, thinly sliced crosswise
1 cherry or jalapeño pepper, cored, seeds removed, thinly sliced
1/2 head butter or gem lettuce, leaves separated
2 to 3 sprigs fresh mint
2 to 3 sprigs fresh basil

INSTRUCTIONS

1. Generously season the steak with salt and pepper on both sides. Let sit at room temperature for at least 15 minutes before cooking.
2. Heat a large cast-iron skillet over high heat until smoking. Add 1 tablespoon of the oil, swirl to coat, and immediately add 1 steak. Sear undisturbed until browned on the bottom, about 2 minutes, reducing the heat to medium-high if needed.
3. Flip the steak and add the garlic. Keep garlic slices at the colder region of the pan while steak sears, turning the garlic occasionally for even browning. Sear the steak for 1 to 2 minutes more for medium rare.
4. Transfer the steak to a clean plate to rest, and place the garlic in a medium bowl. Add the remaining 1 tablespoon oil to the pan, swirl to coat, and repeat searing with second steak. Meanwhile, add the fish sauce, sherry vinegar, juice from 1 lime half, and several grinds of black pepper to the bowl with the garlic and whisk to combine.
5. Let the second steak rest for a few minutes. Meanwhile, add the green beans and sliced chili to the vinaigrette and stir to combine.
6. Slice the steak across the grain into 1/4-inch thick slices. Transfer any accumulated juices to the vinaigrette bowl.
7. Arrange the lettuce on a serving platter, then top with the sliced steak. Top with green bean mixture, then tear the mint and basil leaves over the green beans. Garnish with more black pepper and a squeeze of lime from the remaining lime half

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Recipe and photo courtesy of Hudson Valley Regional Farmers Market

Open Every Sunday
10am-2pm
(Closed on select holidays)

15 Mount Ebo Road, South
Brewster, New York 10509

Brewster's Year-Round Farmers Market
OPEN RAIN OR SHINE
Under the Tent or in the Lobby in Inclement Weather

www.hudsonvalleyfarmersmarket.org

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