Vietnamese Steak Salad
Sten makes this one at home all the time. Dried-brined steak, nuoc cham, and an assortment of fresh and crunchy vegetables - what’s not to like? And it all comes together in a jiffy.
Serves 4
INGREDIENTS
For the tofu
1 pound pressed five-spice tofu, sliced
For the nuoc cham dressing
1 thai chili, minced
2 garlic cloves, minced
3 limes, zest and juice (see note)
2 tablespoons sugar
3 tablespoons fish sauce
For the salad
1 pound flank steak
1 tablespoon neutral cooking oil
½ pound mung bean sprouts, rinsed
½ pound snap peas, sliced diagonally
1 head lettuce (little gem, red leaf, or romaine), cut into bite-sized pieces
½ cup cilantro leaves
½ cup mint leaves
½ cup Thai basil leaves
To serve
½ cup peanuts, roasted and roughly chopped
½ cup fried shallots, store-bought or homemade (optional)
METHOD
Season the steak. Season the steak generously with salt and set aside while you prepare the salad. The steak can be seasoned up to 1 day in advance to “dry-brine” (see note).
Make the dressing. In a small bowl, whisk together all of the dressing ingredients and set aside.
Cook the steak. Pat the steak dry. Heat a cast iron skillet or stainless steel pan over medium-high heat for 2 minutes, until very hot. Pour a very thin layer of oil into the pan, waiting until it shimmers. Sear the steak for 3 minutes, or until a deep golden brown crust forms. Flip the steak and cook until medium rare (125-130°F). Transfer steak to a plate and allow it to rest for at least 10 minutes before slicing.
Plate. In a large mixing bowl, dress the bean sprouts, snap peas, lettuce, and herbs. Add a few spoonfuls of dressing at a time, tasting as you go. Slice the steak as thinly as possible against the grain of the meat. Place a generous mound of salad on each plate and top with the sliced steak, peanuts, shallots, and another drizzle of dressing.
Note: Why do we use both lime juice and zest? The zest is loaded with aromatic oils that impart brightness to dishes. The acidic juice balances sweet and spicy flavors to create a well-rounded dish. A microplane grater makes quick work of zesting and will become an indispensable tool in your kitchen.
Note: "Dry-brining" meat means generously salting it and leaving it uncovered in the fridge for 1-3 days before cooking. The salt draws out moisture, which is then reabsorbed throughout, resulting in more even seasoning. It also dries out the surface of the meat, which helps create a crust when searing.
FURTHER READING
