- 1 1/2 tablespoons fish sauce, preferably Red Boat
- 1/4 cup coconut water
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons coconut vinegar or cider vinegar
- 1 tablespoon minced shallot
- 1 garlic clove, sliced
- 1/2 jalapeño, minced with seeds
- One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick
- 1 teaspoon canola oil
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 1 garlic clove
- 1 thyme sprig
- 1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce)
- 5 ounces baby kale
- 1/2 small red onion, thinly sliced
- 1 small Japanese cucumber, peeled and thinly sliced
- 1 tomato, cut into wedges
How to make this recipe
- make the nuoc cham dressing Combine all of the ingredients in a medium bowl and let stand for 15 minutes.
- 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.
- 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.
The nuoc cham dressing can be refrigerated for up to 1 week.
Toasty, full-bodied Champagne.