Recipes Fiery Grilled Beef Salad with Oranges and Crispy Shallots 5.0 (1,154) Add your rating & review Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer of heat to the dish. He also says it's fine to partially cook the shallots ahead of time (even the night before) until they are golden, then let them cool; when you refry them before serving, they'll become extra crispy. Plus: More Beef Recipes and Tips By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Charles has authored two IACP Award-winning cookbooks: Vietnamese Home Cooking (2012) and The Slanted Door (2014). He is a prolific restauranteur whose business portfolio includes seven Bay Area food and beverage ventures.Experience: Charles Phan's early interest in cooking took hold while helping his aunt in the kitchen, watching Jacques Pepin on television, and exploring San Francisco's food scene as a teenager. He studied architecture at UC Berkeley but left early with the idea of opening a modern Vietnamese restaurant. Charles began hosting small dinners for friends to refine his cooking techniques and develop his restaurant concept. In 1995, he opened his first Slanted Door in the Mission District where he grew up, later moving to a downtown location, then finally to the historic Ferry Building in 2004. Slanted Door is distinguished for its modern design, elevated Vietnamese cuisine, sustainable local ingredients, quality teas, craft cocktails, and wine pairing. The former architecture student's eye for detail was captured in the stunning food photography of his second IACP Award-winning book The Slanted Door. His Vietnamese recipes have appeared in Bon Appétit, Sunset, Food & Wine, The Splendid Table, and others.Over the years, Phan and his restaurant have been recognized by the James Beard Foundation more than 10 times. As the founder of The Slanted Door Restaurant Group, he is the creative force behind a portfolio of seven Bay Area food and beverage concepts, including a sandwich shop in Phan's old stomping ground, the Mission District.Education: Charles studied architecture at the University of California at Berkeley. Food & Wine's Editorial Guidelines Published on January 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: © James Ransom Active Time: 45 mins Total Time: 2 hrs 30 mins Yield: 6 Ingredients 1 tablespoon whole black peppercorns 1 tablespoon whole coriander seeds 2 tablespoons minced garlic 1/4 cup plus 1 1/2 tablespoons low-sodium soy sauce 1/4 cup plus 1 tablespoon granulated sugar 1 1/2 pounds New York strip steaks, cut 1 inch thick 2 cups canola oil 4 large shallots, thinly sliced Salt 2 navel oranges 1/4 cup fresh orange juice 1 tablespoon fresh lime juice 2 teaspoons unseasoned rice vinegar 1 serrano chile, minced Freshly ground pepper One 6-ounce bunch of watercress, thick stems discarded One 6-ounce head of frisée, torn into pieces Directions In a small dry skillet, toast the peppercorns and coriander seeds over moderately high heat, shaking the pan frequently, until fragrant, about 1 minute. Transfer the toasted peppercorns and coriander seeds to a work surface and let cool. Using the back of a heavy knife, coarsely crack the peppercorns and coriander. Transfer to a large, sturdy resealable plastic bag. Add the minced garlic and 1/4 cup each of the soy sauce and granulated sugar, then add the steaks and seal the bag, carefully pressing out as much air as possible. Refrigerate for 2 hours. Meanwhile, in a medium saucepan, heat the oil until shimmering. Add the shallots and cook over moderate heat, stirring frequently, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate. Sprinkle with salt and let cool. Reserve the shallot oil and let cool. Using a very sharp knife, peel the oranges, carefully removing all of the bitter white pith. Cut in between the section membranes, releasing the orange sections into a bowl. Light a grill. Remove the steaks from the marinade and scrape off some of the solids. Grill the steaks over a medium-hot fire, turning occasionally, about 10 minutes for medium-rare meat. Transfer the steaks to a cutting board and let rest for 15 minutes. In a large bowl, combine the fresh orange juice, lime juice, rice vinegar, serrano chile and the remaining 1 1/2 tablespoons of low-sodium soy sauce and 1 tablespoon of sugar. Slowly whisk in 1/2 cup of the reserved shallot oil (reserve the remaining oil for another use) and season the dressing with salt and pepper. Add the orange segments, watercress and frisée. Season the salad with salt and pepper and toss well. Transfer the salad to large plates. Slice the steak across the grain and arrange on the salads. Sprinkle with crispy shallots and serve immediately. Make Ahead The orange sections can be refrigerated overnight. The shallots can be stored in an airtight container. Briefly refry to recrisp. Rate it Print