Steak Salad with Chili, Garlic, and Herbs by Ioana
Spicy steak salad with garlic, herbs, and tangy vinaigrette. Juicy meat meets fresh greens in under 30 minutes.
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Cooking tools:
- Cast iron skillet
- Pepper mill
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Plate
- Serving platter
- Measuring spoon
- Stove
Ingredients
- 700 grams beef skirt or flank steak, halved along the grain
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons canola oil, divided
- 5 garlic cloves, finely sliced
- 1 tablespoon plus 1/2 teaspoon fish sauce
- 2 teaspoons sherry vinegar
- 1 medium lime, halved
- 1 1/2 cups green beans, thinly sliced crosswise
- 1 jalapeño or cherry chili, cored, seeded, and thinly sliced
- 1/2 head butter or gem lettuce, leaves separated
- 2 to 3 sprigs fresh mint
- 2 to 3 sprigs fresh basil
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