Categories: Asian
Ingredients
- 3 tbsp. canola oil
- 1 red Thai chile, thinly sliced
- 1 tbsp. fish sauce
- 1 tsp lime zest plus 2 tsp juice
- 2 tsp sugar
- 2 strip steaks
- 1/2 cup each small fresh cilantro sprigs and basil leaves
- 1/3 cup torn fresh mint leaves
- 1/4 cup thinly sliced red onion
Directions
-
In a medium bowl, whisk 2 tbsp. oil, the chile, fish sauce, lime zest and juice, and sugar. Set the dressing aside.
-
In a cast-iron skillet, heat the remaining 1 tbsp. oil over medium-high. Season the steaks. Cook the steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Remove from heat and let rest for 10 minutes. Thinly slice the steaks and transfer to a platter.
-
Toss the cilantro, basil, mint, and onion with the dressing. Pile the salad on top of the steaks.