Ingredients:
8 -10 ounces New York strip steaks ( about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallots, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaves ( loosely packed to measure and then, chopped)
1 medium cucumbers, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced ( more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce ( nam pla)
2 1/2 tablespoons fresh lime juice
Directions:
Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook 5-6 minutes.
Turn over steak and cook for another 5 minutes or until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak very thinly.
In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
Pour the dressing on top and toss gently.
Line a serving platter with romaine leaves and pile beef salad on top.
Serve with rice if desired.
Servings: 2-4
Time preparation: 15 min.
Time total: 25 min.