© Jody Horton
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

Since his fiancée Deana Saukam's father has diabetes, Top Chef Season 9 winner Paul Qui came up with this sugarless version of nuoc cham, the classic Vietnamese dipping sauce. Coconut water replaces the sugar; shallot, garlic and jalapeño add bold flavor. Slideshow: Great Salads with Meat

How to Make It

Step 1    make the nuoc cham dressing

Combine all of the ingredients in a medium bowl and let stand for 15 minutes.

Step 2    meanwhile, make the salad

Rub the steak all over with the oil and season with salt and pepper. Heat a small cast-iron skillet until very hot. Add the steak and cook over moderately high heat for 2 minutes, until browned and crusty. Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak. Flip the steak and cook for 2 minutes longer, spooning the butter on top. Add the Maggi seasoning, cover and let stand off the heat for 2 minutes. Transfer the steak to a paper towel–lined work surface, cover loosely with foil and let rest for 5 minutes.

Step 3    meanwhile, make the salad

Thinly slice the steak and place in a large serving bowl. Add the baby kale, sliced onion, cucumber, tomato and nuoc cham dressing, toss the salad well and serve.

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