Thai Steak Salad 🥩🥗

By Tasty · 20 min

Ingredients

Instructions

1. Take the steak out of the fridge and leave it uncovered at room temperature for 15 minutes.
2. For the dressing, crush the chiles and garlic to a rough paste in a mortar, add the cilantro and crush until broken down. (Or mince them on a board and put in a small bowl.) Add the fish sauce, sugar and lime juice, stirring until the sugar dissolves. Adjust with more sugar or lime juice to taste. Set aside.
3. In a large bowl, combine the cherry tomatoes, purple cabbage, cucumber, onion, apple, radishes and mint.
4. Pat the steak dry and season all over with the salt and pepper. Cut it in half crosswise if it does not fit your pan.
5. Heat a medium nonstick or cast-iron pan over medium-high heat with the oil. When it shimmers, sear the steak 2 to 3 minutes per side, until an instant-read thermometer in the thickest part reads 120°F (50°C) for medium-rare.
6. Move the steak to a board and rest for 10 minutes. If cooked in two pieces, repeat with the second piece.
7. Slice the rested steak thinly against the grain.
8. Add the steak and dressing to the vegetables and toss to coat. Top with crushed peanuts if using.

Summarized from Tasty's video. Watch it for the details.

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