Dressing:
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 teaspoons ground Thai chili powder (or 1 teaspoon cayenne pepper)
2 tablespoons Toasted Rice
6 fresh mint leaves, sliced
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
10 grape tomatoes, halved
Directions:
Combine lime juice, fish sauce and chili powder. Add the rest of the ingredients when steak is ready to be served.
SIDE NOTE: Don’t be a baby and skip fish sauce. Some of you people really irk the hell out of me with this. I hope you realize that most of the Chinese food and other Asian dishes you eat are full of fish and oyster sauce. This dish does NOT have a fishy taste at all because you combine ingredients together. End of rant. Bye.
Beef:
2 well-marbled New York strip or boneless rib-eye steaks (1 inch thick, 1 3/4 pounds total)
Freshly ground black pepper
3 tablespoons light soy sauce 2 tablespoons of vegetable oil
Directions:
Generously season steaks rolled in black pepper, coat in soy sauce.
In a cast-iron skillet, heat the oil over high heat until smoking. Sear steaks until medium rare, about 4-5 minutes per side. Let the steaks rest on a plate for 10 minutes, then thinly slice against the grain.
Add the dressing to the steaks, combine mint, cilantro, scallions, tomatoes. I like to have the flavors absorb for two minutes. Serve with jasmine rice, add toasted rice at the end.
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