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 Suvie’s meaty 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. The cooking times in Step 2 are based on steaks less than an inch thick, so if your sirloins are a bit larger you may need to increase the cooking time by a few minutes.
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.
2) 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. Continue flipping steaks until browned and interior registers 120°F with an instant read thermometer, about 6-9 minutes.
3) Remove steaks from skillet and set aside to rest for 5 minutes.
4) In a small bowl, whisk together lime juice, brown sugar, and fish sauce.
5) 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.
6) 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