Steak Chile Garlic Herbs (Printable Version)
Seared steak, crisp greens, fresh herbs, and chile-garlic vinaigrette deliver bold, tangy flavors in every bite.
# Ingredients:
→ Main
01 -
680 g flank or skirt steak, halved along the grain
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons canola oil, divided
→ Dressing and Vegetables
05 -
5 garlic cloves, thinly sliced
06 -
1 tablespoon plus 1/2 teaspoon fish sauce
07 -
2 teaspoons sherry vinegar
08 -
1 medium lime, halved
09 -
180 g green beans, thinly sliced crosswise
10 -
1 fresh cherry or jalapeño chili, cored, seeded, thinly sliced
→ Salad Assembly
11 -
1/2 head butter or gem lettuce, leaves separated
12 -
2–3 sprigs fresh mint
13 -
2–3 sprigs fresh basil
# Steps:
01 -
Generously season halved steaks with kosher salt and black pepper on both sides. Allow to rest at room temperature for at least 15 minutes.
02 -
Place a large cast-iron skillet over high heat until smoking. Add 1 tablespoon canola oil and swirl to coat. Immediately add one piece of steak and sear undisturbed until well-browned on the bottom, about 2 minutes. Reduce heat to medium-high if the pan overheats.
03 -
Turn the steak and add sliced garlic. Position garlic slices toward the cooler edges of the pan, turning them occasionally for even browning. Continue searing steak for an additional 1 to 2 minutes for medium-rare doneness.
04 -
Transfer seared steak to a clean plate to rest. Move garlic to a medium bowl. Add remaining 1 tablespoon canola oil to the pan, swirl, and repeat searing process with second steak.
05 -
While the second steak cooks, add fish sauce, sherry vinegar, juice from half of the lime, and several grinds of black pepper to the bowl with the browned garlic. Whisk to emulsify.
06 -
Let the second steak rest after searing. To the garlic-vinaigrette bowl, add thinly sliced green beans and chili, stirring to combine.
07 -
Slice both steaks across the grain into 6 mm thick pieces. Transfer any resting juices from the steaks to the vinaigrette bowl and mix.
08 -
Arrange lettuce leaves on a serving platter. Top with sliced steak, followed by green bean-chili mixture. Tear mint and basil leaves over the salad. Garnish with additional black pepper and a squeeze of juice from the remaining lime half.
# Notes:
01 -
Green beans and chile can be prepared up to one day in advance and kept refrigerated.
02 -
Refrigerate leftovers in an airtight container for up to three days.