Name: Baby Kale and Steak Salad
Total time: 25 min
Yield: 4
Ingredients: 1 ½ tablespoons fish sauce, preferably Red Boat; ¼ cup coconut water; 1 tablespoon lime juice (freshly squeezed); 1 ½ teaspoons coconut vinegar or cider vinegar; 1 tablespoon shallot (minced); 1 clove garlic (sliced); ½ jalapeño (minced with seeds); 1 boneless rib eye steak (2 ounces trimmed, cut inch thick); 1 teaspoon canola oil; Salt; Freshly ground pepper; 1 tablespoon unsalted butter; 1 clove garlic; 1 sprig thyme; 1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce); 5 ounces baby kale; ½ red onion (small thinly sliced); 1 Japanese cucumber (small peeled and thinly sliced); 1 tomato (cut into wedges)

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.

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Baby Kale and Steak Salad

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