Categories: Asian
Ingredients
- 1 1/2 pounds rib-eye steak
- 1/4 cup lime juice
- 2 to 4 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1 small head lettuce
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1 medium cucumber, thinly sliced
- 1/2 pint cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- Salt
- Vegetable oil
Directions
- Season the steak with salt and set aside. Heat a gas or charcoal grill, or grill pan, over high heat until very hot. Brush the steak with oil and grill to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.
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Meanwhile, in a small bowl, whisk together the lime juice, 2 tablespoons of fish sauce, and sugar. Dip a piece of lettuce in the dressing and give it a taste; add more fish sauce or other ingredients to taste.
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Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Roughly tear the mint and cilantro and add to the bowl. Add the cucumber, tomatoes, and red onion.
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Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices into the lime-fish sauce dressing and mix. Drizzle 4 tablespoons of dressing over the lettuce mixture and toss. Taste a lettuce leaf and add more dressing if needed.
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Divide the salad between four plates and top each serving with the sliced steak. Drizzle a little more dressing over the steak before serving. (There will most likely be some dressing left over.)