Steak Salad With Cucumber, Peppers, And Spicy Fish Sauce Vinaigrette Recipe Recipe

Name: Steak Salad With Cucumber, Peppers, And Spicy Fish Sauce Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank, skirt, or boneless ribeye steak (about 1-inch thick); Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 3 tablespoons juice from about 3 limes; 1 tablespoon fish sauce (plus more to taste); 2 teaspoons dried Thai chilies (or red pepper flakes); 2 tablespoons sugar; 1 medium clove garlic, finely minced (about 1 teaspoon); 1 large cucumber, peeled, split in half lengthwise, de-seeded, and cut into 1/4-inch pieces on the bias; 1 large red pepper, seeds and stem removed, cut into 1/4-inch strips; 2 medium shallots, thinly sliced; 1/2 cup toasted peanuts; handful fresh cilantro leaves and tender stems

Servings: persons

1 pound flank, skirt, or boneless ribeye steak (about 1-inch thick)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 tablespoons juice from about 3 limes
1 tablespoon fish sauce (plus more to taste)
2 teaspoons dried Thai chilies (or red pepper flakes)
2 tablespoons sugar
1 medium clove garlic, finely minced (about 1 teaspoon)
1 large cucumber, peeled, split in half lengthwise, de-seeded, and cut into 1/4-inch pieces on the bias
1 large red pepper, seeds and stem removed, cut into 1/4-inch strips
2 medium shallots, thinly sliced
1/2 cup toasted peanuts
handful fresh cilantro leaves and tender stems

1
Season beef on all sides with salt and pepper. Heat oil in a medium skillet over high heat until smoking. Add meat and cook, turning regularly, until well-browned on both sides and the center registers 125u00b0F on an instand read thermometer, about 6 minutes total. (Reduce heat while cooking if necessary). Transfer steak to a cutting board and let rest for 5 minutes. slice into thin strips against the grain and set aside.
2
Combine lime juice, fish sauce, dried chili, sugar, and garlic in a large bowl and whisk until sugar is dissolved. Taste and add more fish sauce if desired.
3
Add cucumber, red pepper, shallots, peanuts, cilantro, and steak, and toss to combine. Serve immediately, or store in a sealed container in the refrigerator overnight and serve the next day.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound flank, skirt, or boneless ribeye steak (about 1-inch thick), Kosher salt and freshly ground black pepper, 1 tablespoon vegetable oil, 3 tablespoons juice from about 3 limes, and more.

Yes, Steak Salad With Cucumber, Peppers, And Spicy Fish Sauce Vinaigrette Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak Salad With Cucumber, Peppers, And Spicy Fish Sauce Vinaigrette Recipe

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