Steak Salad With Fish Sauce and Mint

Name: Steak Salad With Fish Sauce and Mint
Total time: 20 min
Ingredients: 1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak; 6 to 8 cups mesclun greens; 1 cup mint leaves; 1/4 cup neutral oil, like canola; 1/4 cup rice vinegar or lime juice; 1 teaspoon mustard, optional; 1 chopped shallot, about 1 tablespoon; 2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water; 1/4 teaspoon or more freshly ground black pepper

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Total: 20 minutes

Servings: 4

Cost: $9.46 /serving

Author : Mark Bittman

beef canola oil mesclun

Ingredients

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1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak6 to 8 cups mesclun greens1 cup mint leaves1/4 cup neutral oil, like canola1/4 cup rice vinegar or lime juice1 teaspoon mustard, optional1 chopped shallot, about 1 tablespoon2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water1/4 teaspoon or more freshly ground black pepper

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Instructions

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Step 1

If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)

Step 2

Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.

Step 3

Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.