I Love This
I have been wanting to try out a steak salad lately and this recipe was everything I could have wanted and more!
I have been wanting to try out a steak salad lately and this recipe was everything I could have wanted and more!
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes halved
- 12 ounces top sirloin steak
- 3 tablespoons low sodium soy sauce
- 2 tablespoons minced fresh lemongrass
- 1 tablespoons sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons sambal oelek
- 1/8 teaspoons sugar
- 1 1/2 cup fresh basil leaves (thai italian andâ lemon basil)
- 1 cup sliced cucumber
- 2 shallots, sliced
- Carbohydrate 13.8415316731061 g
- Cholesterol 221.12628018 mg
- Fat 30.2272598109679 g
- Fiber 2.69466674442113 g
- Protein 83.9483315057103 g
- Saturated Fat 7.55513365499599 g
- Serving Size 1 1 recipe (619g)
- Sodium 3623.90007609743 mg
- Sugar 11.146864928685 g
- Trans Fat 3.84255845589033 g
- Calories 669 calories
Step-by-step
- Heat a nonstick pan at medium-high heat.
- Season the steaks with the salt and black pepper.
- Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.
- Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.
- Prepare the Dressing by mixing all the ingredients.
- Combine the Salad’s ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.
- Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.
A list of ingredients never reveals how dense aromatics like lemongrass behave when minced by hand, requiring absolute reduction to micro-fine particles so fibrous strands do not dominate the dressing. Preparing this dish in a compact cooking space demands careful management of a single heavy skillet, specifically maintaining medium-high heat without crowding the surface. Turning the meat every few minutes promotes an even temperature gradient across the interior of the beef rather than forming an overcooked outer ring. Resting the cooked protein for eight to ten minutes redistributes moisture so the juices remain inside the slices instead of flooding the raw vegetables.
Mastering the Pan-Searing Method
Heavy cast iron or thick stainless steel retains thermal energy far better than thin aluminum pans, preventing the oil temperature from dropping drastically when the cold meat touches the metal. Pat the top sirloin completely dry with paper towels before seasoning with salt and pepper because surface moisture hinders the Maillard reaction necessary for deep browning. Cook the steak until an instant-read thermometer registers 130 degrees Fahrenheit for medium-rare doneness. Slice the beef perpendicular to the direction of the muscle fibers to shorten them and ensure each bite yields easily.
- Do not freeze this composed salad, as high-water vegetables like cherry tomatoes and cucumbers lose their structural integrity and turn watery upon thawing.
- Store leftover dressing in a sealed glass jar in the refrigerator for up to three days, but keep the greens and sliced steak separate until serving.
- Reheat leftover steak gently in a warm skillet over low heat for two minutes, or simply enjoy it cold atop fresh greens.
