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Cambodian Beef Salad with Lime Dressing

Name: Cambodian Beef Salad with Lime Dressing
Prep time: 35 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 lb 1855 Black Angus Beef New York Strip Steak; Vegetable oil; Salt + pepper; 2 cups shredded cabbage; 8 Chinese long beans, cut into 2-inch segments and slightly mashed (optional); 1 green bell pepper, thinly sliced; 1 Cup shredded carrots; ½ sweet yellow onion, thinly sliced; 2 shallots, thinly sliced; 2 Tbsp thinly sliced lemongrass; 1 Cup Thai Basil; 1 Cup mint; 2 Tbsp crushed roasted peanuts; Lime wedges; 5 Tbsp lime juice; 2 garlic cloves, minced; 2 bird’s eye chilis, deseeded and thinly sliced; 2 ½ Tbsp fish sauce; 2 Tbsp + 1 tsp sugar

This salad is everything you need to power your day: satisfying Black Angus New York strip steak, crisp greens and veggies, and tart lime dressing!

Prep Time: 35 Minutes
Cook Time: 15 Minutes
Servings: 4

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Ingredients

1 lb 1855 Black Angus Beef New York Strip Steak
Vegetable oil
Salt + pepper
2 cups shredded cabbage
8 Chinese long beans, cut into 2-inch segments and slightly mashed (optional)
1 green bell pepper, thinly sliced
1 Cup shredded carrots
½ sweet yellow onion, thinly sliced
2 shallots, thinly sliced
2 Tbsp thinly sliced lemongrass
1 Cup Thai Basil
1 Cup mint
2 Tbsp crushed roasted peanuts
Lime wedges
5 Tbsp lime juice
2 garlic cloves, minced
2 bird’s eye chilis, deseeded and thinly sliced
2 ½ Tbsp fish sauce
2 Tbsp + 1 tsp sugar

Instructions

In a small jar, mix all the ingredients for the dressing together. Stir thoroughly. Allow the sauce to sit at room temperature for about 30 minutes so that the sugar can fully dissolve and meld together with the other ingredients.
In a large bowl, mix all the ingredients for the salad except for the peanuts and the lime wedges. Set aside.
Place New York strip steak on a plate. Pat dry. Season generously with salt and some pepper.
Heat up a cast iron skillet over medium high heat with vegetable oil for about 5 minutes or until it starts smoking. Place the steak gently on the hot skillet. Depending on the thickness of the steak, sear the steak for about 3-4 minutes (this works for a steak that is about 1-1.25 inches thick) on the first side to create a deep brown crust.
Using tongs, flip the steak over and cook the other side for another 3 minutes or so (depending on the thickness), tilting your skillet back and forth, so that the oil fully coats the bottom of the steak. Turn steak onto its edges and sear all the edges as well.
Transfer steak to a cutting board and let it rest for 5 minutes before slicing it. This stove-top cooking method should yield a medium-rare to medium cooked steak, but always use a meat thermometer to confirm beef is cooked to your liking.
Add the thinly sliced steak to the salad bowl. Pour lime dressing generously over and toss thoroughly. Plate salad. Add additional slices of steak on top. Serve with lime wedges. Sprinkle with crushed roasted peanuts.

Recipe courtesy of Love in My Belly.

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