Baby Kale and Steak Salad

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.

  • Total Time:
  • Servings: 4

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Ingredients

nuoc cham dressing
  • 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
salad
  • One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick
  • 1 teaspoon canola oil
  • Salt
  • 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

  1. make the nuoc cham dressing

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

  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.

  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 <em>nuoc cham </em>dressing, toss the salad well and serve.

Make Ahead

The nuoc cham dressing can be refrigerated for up to 1 week.

Suggested Pairing

Toasty, full-bodied Champagne.

Contributed By Photo © Jody Horton Published May 2013





492958 recipes/baby-kale-and-steak-salad 2013-12-06T23:10:02+00:00 Paul Qui vietnamese|4|fast|healthy may-2013 recipes,baby-kale-and-steak-salad 492958
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