Vietnamese Chopped Steak Salad

Vietnamese Chopped Steak Salad

 

COOK TIME | ACTIVE: 12 MINUTES - PASSIVE: 0 MINUTES

PREP TIME: 10 MINUTES | SERVING SIZE: 1-2

Ingredients

  • 1 Pre RIbeye Steak, room temperature and patted dry
  • 1 tsp sea salt
  • 1 tsp high heat oil, like coconut or grapeseed
  • 2 cups red cabbage, thinly sliced (about 1/2 small cabbage)
  • 2 cups green cabbage, thinly sliced (about 1/3 small cabbage)
  • 4 green onions, chopped on a bias
  • 2 medium carrots, peeled into thin ribbons
  • 1/2 cup chopped cilantro
  • cashews, toasted and chopped

Dressing

  • 2 Tbsp freshly squeezed lime juice
  • 2 Tbsp mirin
  • 1 Tbsp brown sugar, or maple syrup
  • 1 Tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp sriracha sauce
  • 1 small red Thai chili, minced
  • 1 clove garlic, minced

Instructions

  1. Season steak on both sides with salt, then oil. 
  2. Preheat a skillet to medium-high. Slide the steak onto the hot pan. 
  3. Let sear on both sides for 4 1/2 minutes for medium-rare. Flip only once. Turn heat down slightly if it begins to smoke. 
  4. While the steak cooks, mix all ingredients for dressing in a small bowl. Set aside. 
  5. Toss the cabbages, green onions, cilantro, carrots and 1/2 the cashews together in a large bowl. Toss with 1/2 the dressing. 
  6. When steak finishes cooking, let rest for about 6-7 minutes to let the juices redistribute. Then slice it against the grain. 
  7. Place a heaping pile of salad onto a plate and top with steak, cashews, and an extra drizzle of dressing. Enjoy!