Last night I made this tasty salad with a simple, Thai-inspired dressing of nam pla (fish sauce) with lime juice, rice vinegar, peanut oil, a generous amount of sugar, loads of garlic, and a nice dose of chilli flakes for some decent heat.
The beef was a nearly-three-inch-thick NY strip steak that I seasoned vigorously with kosher salt, cracked peppercorn, ground coriander, minced garlic, finely minced lemongrass, minced ginger, a little smoked paprika, and a pinch of sugar. In a very hot, heavy-duty grill pan I seared the big steak all over until nicely charred. I popped the steak (and the pan) into a preheated 350° F oven for about 9 minutes. I let it rest for another 10 minutes before slicing. It was perfectly rare-to-medium-rare.
I made the salad with green leaf lettuce, iceberg, arugula, watercress, shaved fennel, crushed roasted peanuts, and fried shallots.
I laid slices of the beef on a plate, tossed the salad with some dressing, drizzled a bit more of the dressing over the beef, and threw a few more peanuts over the top.
My good friends Mischa and Naomi scarfed it up, declaring it “fantastic!” Of course, we were pretty tipsy and starving.