INGREDIENTS (2-4 ppl)
  • 8 -10 ounces New York strip steaks (about 1 1/2 in thick)
  • salt and pepper
  • 1⁄2 tablespoon vegetable oil
  • SALAD
  • 1⁄4 cup shallot, sliced thin
  • 3 tablespoons chopped cilantro stems, and leaves
  • 1⁄4 cup mint leaf (loosely packed to measure and then, chopped)
  • 1 medium cucumber, seeded and sliced
  • 4 -6 romaine lettuce leaves, for serving
  • DRESSING
  • 1 clove garlic, minced
  • 2 Thai chiles, minced (more or less depending on the heat desired)
  • 2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
  • 1 1⁄2 teaspoons palm sugar
  • 2 tablespoons fish sauce
  • 2 1⁄2 tablespoons fresh lime juice
DIRECTIONS
  • Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
  • Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
  • Whisk together to combine and set aside.
  • To cook the steak, heat oil in a skillet over medium high heat.
  • Sear the steak on one side and continue to cook 5-6 minutes.
  • Turn over steak and cook for another 5 minutes or until medium rare or medium.
  • Remove from heat and let stand on cutting board for 5 minutes.
  • After meat has rested, slice steak very thinly.
  • In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
  • Pour the dressing on top and toss gently.
  • Line a serving platter with romaine leaves and pile beef salad on top.