NUOC CHAM DRESSING
1 1/2 tablespoons fish sauce
1/4 cup coconut water
1 tablespoon freshly
squeezed lime juice
1 1/2 teaspoons coconut vinegar or
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
5 ounces baby kale
1/2 small red onion, thinly sliced
1 small Japanese cucumber, peeled
and thinly sliced
1 tomato, cut into wedges
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. 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. —Paul Qui
MAKE AHEAD The nuoc cham dressing can be refrigerated for up
to 1 week.
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