Steak Chile Garlic Herbs

This steak salad delivers juicy seared beef with a bold punch from chile, garlic, and loads of fresh herbs. It is perfect for nights when you want something satisfying but not heavy. Crisp lettuce forms a cooling base and the tart zippy dressing unites everything beautifully.

I always turn to this salad when steak cravings hit but I do not want anything too filling. The vivid green beans and herbs wake up even the sleepiest weeknight.

Ingredients

• Flank or skirt steak: Tender flavorful cuts that cook quickly and slice easily across the grain Look for bright red meat with even marbling
• Kosher salt: Helps the steak crust and draws out flavor Use a coarse flaky salt if possible
• Freshly ground black pepper: Adds spicy aroma and depth Grind your pepper fresh for best results
• Canola oil: Neutral high-heat oil prevents sticking and helps with searing Any high-heat oil works
• Garlic: Sliced thin for maximum browning Choose firm cloves with papery skins
• Fish sauce: Savory depth A little goes far Use a high-quality brand for clean umami flavor
• Sherry vinegar: Balances richness with gentle acidity Look for imported varieties that are well-aged
• Lime: Adds lively bright acidity Always pick heavy limes with shiny skins
• Green beans: Brings snap and sweetness Choose beans without wrinkles or brown spots
• Cherry or jalapeno pepper: Adds heat Pick a firm pepper with shiny skin Remove seeds for less spice
• Butter or gem lettuce: Crunchy buttery leaf base for the salad Look for crisp bright leaves
• Fresh mint and basil: Finishes the salad with herbal perfume Fresh herbs should look perky and smell fragrant

Step-by-Step Instructions

Season the Steak:

Generously coat both sides of your steak with kosher salt and black pepper Let the meat rest at room temperature for at least fifteen minutes so the seasoning can penetrate and the steak cooks evenly

Sear the First Steak:

Heat a large cast iron skillet over high heat until a drop of water sizzles Add one tablespoon oil and swirl the pan Quickly place one steak into the hot skillet pressing it flat Do not move it for two minutes to ensure a golden crust forms If the pan gets too hot reduce to medium high

Flip and Add Garlic:

Turn the steak over and toss in the sliced garlic Move the garlic slices to a cooler area of the pan so they brown but do not burn Sear the steak on the second side for one to two minutes for medium rare Turn the garlic pieces as they cook for even color

Rest the Steak and Repeat:

Transfer the cooked steak to a clean plate and allow it to rest so juices redistribute Collect the garlic slices and put them in a medium bowl Add the remaining oil to the pan and repeat the searing process with the second steak

Mix the Dressing:

While the second steak cooks add fish sauce sherry vinegar juice from half a lime and several twists of black pepper to the bowl with cooked garlic Whisk until combined and aromatic

Prepare the Green Beans and Chiles:

Let the second steak rest for several minutes In the meantime add the thinly sliced green beans and chile to the dressing Toss so the vegetables soak up the garlicky vinaigrette

Slice the Steak:

Using a sharp knife cut both steaks against the grain into quarter inch thick slices Transfer any juices from the cutting board into the dressing for extra flavor

Assemble the Salad:

Arrange lettuce leaves on your serving platter Mound the steak slices on top Spoon the green bean and dressing mixture over everything Tear mint and basil leaves over the salad for a bold herb finish Finish with extra pepper and another squeeze of lime

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The herbal mix is my favorite part Each time my daughter helps me tear up the basil and mint she says it smells like summer in our kitchen Sometimes we even use purple basil just to make the salad more colorful

Storage Tips

Store salad components separately for best results Steak lettuce and vinaigrette all keep better in individual airtight containers Refrigerate for up to three days Only assemble just before serving to avoid sogginess

Ingredient Substitutions

Try arugula or little gem instead of butter lettuce Use green onions if you do not have garlic If you prefer mild flavor swap jalapeno for bell pepper For vegetarians tofu strips or grilled mushrooms shine with the same zingy dressing

Serving Suggestions

Pile the salad over toasted bread for an open faced sandwich or wrap it up in warm tortillas for a steak salad taco Works great alongside a chilled rice noodle bowl or with steamed jasmine rice for a heartier meal

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Cultural Context

Steak salads with fresh herbs are popular in Southeast Asia where cool crunchy greens balance spicy bold beef The mix of fish sauce and citrus nods to Thai style flavors while the quick steak cooking pays homage to classic French techniques

Recipe FAQs

→ How should the steak be cooked for optimal juiciness?

For juicy results, quickly sear the steak over high heat until browned, aiming for medium rare. Allow a brief rest before slicing to preserve the juices.

→ What role do the herbs play in this dish?

Fresh mint and basil provide a bright, aromatic finish that cuts through the richness of the steak and balances the flavors.

→ Can I prepare components ahead of time?

The chile and green bean mixture can be prepped a day ahead and refrigerated, saving time during final assembly.

→ What cut of steak works best?

Flank or skirt steak is ideal, as both develop deep flavor and tender texture when seared and sliced against the grain.

→ How can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days for freshest results.