Thai Style Seared Beef Salad

2 tablespoons vegetable oil

1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds

kosher salt and black pepper, to taste

2 steaks (a skirt steak, flat iron or hanger work great)

½ teaspoon dried Thai red chile powder

Season the steak with salt and the chili powder.

Heat the oil in a large skillet over medium-high heat. Add the lemongrass and the steak, cook until nice and golden brown on both sides, approximately 2-3 minutes per side.

Remove from the pan and allow to rest for 4-5 minutes before thinly slicing.

Dressing:

2 cloves garlic, minced

1 small green Thai chile or 1/2 small Serrano chile, finely chopped

1 tablespoon brown sugar

3 tablespoons fish sauce

Juice of 2 limes, freshly squeezed

Combine everything together. Set aside until serving. Dressing is delicious with everything. I would keep it covered in your fridge for about a week.

For the salad:

1 bunch Watercress, trimmed and cleaned of hard stems

½ pint cherry tomatoes, sliced in half

½ small red onion, thinly sliced

1 cup roughly chopped fresh mint leaves

1 cup roughly chopped fresh basil

Mix the salad with the vinaigrette. Place the steak on the bottom of the plate and top with the salad. Serve immediately.

Thai Style Seared Beef Salad

About The Author

Michelle Bernstein