So many flavors exploding in this Steak Salad.
Boom’s, bam’s and kapows’s all going bat crazy in your mouth…in a good way.
I hope everyone had a fantastic Mother’s Day and you ate all your weight in stuffed french toast helped along with gallons of mimosas? My Facebook feed was full of happy mom pictures, making a pleasant change from Tasty Video’s and Trump.
Father’s Day is Sunday June 19th, totally just putting that out there for calendar purposes.
And I have an awesome salad recipe if you’re suffering from brunch-gorge.
Or brunch down payment. Seriously guys, the price of brunch is stiff, and don’t get me started on the wait. We scored a table at a really nice local breakfast place, Starling Diner and then walked along the beach. My daughter roasted a chicken for dinner and even made and decorated a cake for her mom.
I was pretty proud of her, even though I can be a pain in the ass teacher when it comes to the kitchen.
Fragrant, spicy, sweet, sour and lime-y are all words I’d use to describe this steak salad
The dressing consists of lime zest, brown sugar, garlic, chilis and fish sauce. It’s the fish sauce that sends that pungent smell and unique umami flavor to your tongue and takes this recipe from a simple watercress and beansprout salad to a sassy spicy number paired with charred slices of skirt steak. You should be able to find fish sauce in your regular store and it’ll keep forever in the fridge.
The skirt steak works really well but you could still end up with an awesome lunch by using grilled chicken, tofu or even shrimp.
This salad has a kick to it but the heat level can be reduced by adding less red chili peppers, or more if you’re like me. Sadly I’m the only one in the house with iron tastebuds, so I have to try and spice up my stuff separately.
Have an awesome week friends and remember,
June 19th is coming up fast!
- Zest and juice of two limes
- 2 tablespoon Thai fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 1/2 tablespoon orange juice
- 1-2 red chili pepper diced finely divided
- 1 pound thin skirt steak
- Sea salt and cracked black pepper
- 1 leaves medium/large bunch of watercress
- 3-4 cups bean sprouts
- 1 1/2 cups edamame beans
- 2 tablespoons toasted sesame seeds
Make the dressing by combining the lime zest, lime juice, fish sauce, brown sugar, minced garlic, orange juice and 1 tablespoon chopped red chili in a small bowl.
Whisk the dressing until it's well mixed. Taste and season with black pepper or more red chili if needed.
Preheat the grill to high. Season the skirt steak with salt and black pepper.
Sear the steak over a high heat for about 3 minutes on each side for medium rare. Cook a little longer if you prefer the steak center more cooked.
Transfer the steak to a plate and let rest.
In a large bowl add the watercress leaves, bean sprouts and edamame beans.
Add some of the dressing and toss to coat. Taste and add more dressing if you prefer.
Divide the salad mixture between two plates.
Slice the skirt steak across the grain into strips and lay half on top of each salad.
Spoon some of the dressing over the steak.
Garnish by sprinkling the toasted sesame seeds over each salad along with extra diced red chilis.
Serve at once.
You could also serve this salad on a large platter with the steak on the side or tossed in with the leaves.