Make Curtis Stone's dry-aged steak and Thai beef salad
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This delicious salad pairs fresh herbs, crisp greens and veggies with hearty steak for a light summer meal that's also filling. The easy Asian-inspired dressing adds tons of flavor and complements the richness of the meat.
Ingredients
-
- 2 tablespoons grapeseed oil, plus more for brushing
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 1 clove garlic, quartered
- 1 small Thai chile, seeded, coarsely chopped
- 2 teaspoons peeled grated fresh ginger
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 1 pound dry-aged New York steak, about 1 inch thick
- 3 heads gem lettuce, leaves separated (and torn if large)
- 3/4 pound assorted heirloom cherry tomatoes, halved
- 1/2 English hothouse cucumber, halved and cut into 1/4-inch thick slices
- 1/2 large red onion, thinly sliced
- 2 green onions, thinly sliced
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
Preparation
1. Preheat grill to high heat.
2. Brush steak with oil and season with salt and pepper. Grill until the charred outside, about 4 minutes per side for medium-rare doneness. Transfer to a work surface and rest for 5 minutes.
3. In a blender, puree 2 tablespoons oil, lime juice, fish sauce, garlic, chile, ginger and sugar. Season with salt and pepper to taste.
4. In a bowl, toss lettuce, tomatoes, cucumber, onion, green onions, basil, cilantro and mint with two-thirds of dressing. Divide among plates.
5. Thinly slice steak across the grain and serve alongside the salad. Drizzle the remaining dressing over the steak and salad.
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