This fresh and flavorful meal is packed with crisp vegetables and savory steak tossed in a tangy, sweet dressing. Juicy tomatoes, crunchy cucumbers, and fresh shallots are the ideal complement to sirloin steaks, which are seared to develop a flavorful crust while maintaining a perfect medium-rare interior. Serve your salad over a bed of hearty greens such as arugula or baby kale. We developed this recipe for medium-rare steaks; if you like your steaks cooked differently, please follow our guide.
Thai Steak Salad
- 2 (5 oz) sirloin steaks
- 2 tsp vegetable oil
- 2 tsp lime juice
- 1 tsp packed brown sugar
- 1 tbsp fish sauce
- 4 cups arugula or baby kale
- 1 shallot, thinly sliced
- 1 large heirloom tomato, cut into wedges
- 1 small cucumber, peeled and thinly sliced
- ¼ cup fresh mint leaves, torn
1) Pat steaks dry and season generously with kosher salt and freshly ground black pepper. Vacuum seal steaks and place in a Suvie pan. Cover steaks completely with water and place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 2 hours
Top Zone: None
2) After sous viding, pat steaks dry thoroughly with paper towels. Heat vegetable oil in a cast iron or heavy-bottom skillet until smoking. Add the steaks and cook without moving for 1 minute. Flip steaks and cook for 1 minute on the other side. Remove from skillet and set aside.
3) In a small bowl, whisk together lime juice, brown sugar, and fish sauce.
4) Transfer arugula to a large bowl and toss with 1 tbsp dressing. Divide arugula between 2 plates. Season shallot, tomato, and cucumber with salt and then arrange on top of the arugula.
5) Thinly slice steaks against the grain and divide on top of salads. Drizzle salads with remaining dressing and garnish with mint leaves.
Nutritional Information per serving (2 servings per recipe): Calories 310 , Total Fat 14g, Total Carbohydrates 12g, Total Sodium990 mg, Total Protein 33g