Steak & Vermicelli Salad

Prep Time 20 mins

Cook Time 10 mins

Rest Time 10 mins

Total Time 40 mins

Difficulty: Beginner

Servings: 3

Description

Steak with rice vermicelli, greens, persimmon, pomegranate, avocado and tangy lime fish sauce dressing.

Steak and marinade

2 NY strip steaks (8-10 oz each; ribeye works)
1 1/2 tbsp oyster sauce
2 tsp fish sauce
1 tsp sugar
1/2 tsp garlic powder
1/4 tsp black pepper
1-2 tsp neutral oil (for searing)

Lime fish sauce dressing

4 1/2 tbsp fish sauce
3 tbsp sugar
3 tbsp water
3 tbsp lime juice
6-7 garlic cloves
2-3 Thai chilies (or to taste)
3 tbsp cilantro (chopped)
1/8-1/4 tsp MSG (optional)

Salad

4 cups romaine (chopped)
1 1/2 cup arugula
1/3 cup fresh mint
4 oz dried rice vermicelli
3/4 cup cherry tomatoes (halved)
1 avocado (cubed)
1 large or 2 small firm Fuyu persimmon (sliced)
1/3 cup pomegranate arils
3 tbsp roasted peanuts (chopped)
1/2 Granny Smith apple (optional; sliced)

Instructions

1
Marinate steakCombine oyster sauce, fish sauce, sugar, garlic powder and pepper. Coat steak and marinate 20-30 minutes.
2
Make dressingPound garlic, chilies and 1 tbsp sugar. Stir in cilantro, fish sauce, water, lime juice, remaining sugar and optional MSG.
3
Sear steakWipe off excess marinade. Heat oil in skillet and sear steak about 3 minutes per side, adjusting for thickness and doneness. Rest 5-10 minutes and cut into bite-sized cubes against the grain.
4
Prepare noodlesCook noodles following package directions, rinse with cool water and drain.
5
Assemble saladCombine romaine, arugula, mint and noodles. Add cubed steak, tomatoes, avocado, persimmon, pomegranate and peanuts, plus optional Granny Smith.
6
DressToss with some lime fish sauce dressing and add more to taste just before serving.

Note

Serves 3-4 with two steaks. Add dressing gradually and serve extra on the side. Use mango in warmer months instead of persimmon and pomegranate. Granny Smith adds extra tartness.