PLAN NO. 4
DAY 1: RECIPE
Vietnamese steak salad with snap peas, bean sprouts, peanuts, and lime
Overview: Season the steak, make the dressing, prep the veggies, cook the steak, and finish.
Ingredients
Instructions
- 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 tip).
- Make the dressing. In a small bowl, whisk together all of the dressing ingredients and set aside.
- Prep and wash the salad veggies. A salad spinner is useful for washing and drying herbs and greens.
- 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.
- Assemble the salad. In a large mixing bowl, dress the bean sprouts, snow peas, lettuce, and herbs. Add a few spoonfuls of dressing at a time, tasting as you go. Always be tasting.
- Plate. 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.
Tip
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.
"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.
Note
**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**
DAY 2: LEFTOVERS
Steak taco salad with black beans, queso fresco, and avocado
Overview: Mix your salad base, reheat your steak, and plate.
In a large mixing bowl, combine a few big handfuls of lettuce, chopped cilantro, 1 diced avocado, a pinch of ground cumin, and 1 can of well-drained black beans. Dress with your leftover fish sauce-lime dressing and a drizzle of olive oil. Taste for salt and citrus, adding more if necessary. Plate in large bowls. Warm your steak gently in the microwave (or a low oven) until just warmed through - don’t overcook it. Top your salads with the steak, tortilla chips, crumbled queso fresco, and your favorite store bought or homemade salsa.
Other topping suggestions: sliced radish, diced tomatoes, diced white onion, hot sauce, pickled red onions or jalapenos, sour cream, and grilled corn.
EXTRA RECIPES
Fried shallots are one of our favorite toppings for salad, rice, pasta. Also a fantastic snack on their own.
Throwing together a quick homemade salsa can really elevate leftovers night. It can be as simple as throwing a bunch of ingredients in a blender and it’s so much brighter than the store bought stuff.
