Steak salads have long been a staple of our meal planning but this twist using fresh herbs and fish-sauce is exceptional! The light, refreshing flavor of the herbs and the delicious fish-sauce makes for a wonderful salad throughout the year.
Kosher salt and fresh ground pepper
1/2 pound carrots, trimmed and split
1 large red onion cut into fat slices
2 cups lighly packed mixed herbs (parlsey, mint, chives, dill, basil, baby arugula, etc.)
3 lime wedges
Extra-virgin olive oil
1/4 cup Spicy Fish-Sauce
4 large garlic cloves, minced
1/2 cup fish sauce
1/4 cup water
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 seeded, minced fresh hot chiles (or skip these to make it spice free)
Stir all ingredients together in a small bowl until sugar dissolves. Best to make a day ahead. Sauce will keep in the fridge for a month or two.
Season the Highland Spring Farm steak with salt and pepper and set aside.
Heat grill to a medium temperature.
Add carrots and onions slices to the grill and cook, turning frequently until they are starting to soften - about 15 minutes. Be sure you don't cover the carrots in oil before cooking as this can give them a chemical flavor.
Increase the grill temperature and add steak to the grill. Cook to rare/medium-rare for 3-5 minutes per side. Do not overcook the steak or carrots and onions.
Take everything off the grill and let the steak rest. Slice the carrots on an angle and the onion rings in half.
After the steak has rested, slice against the grain, into thin strips.
Pile the steak, onions, and carrots into a large bowl and pour 1/4 cup of the spicy fish-sauce and any other juices that have accumulated. Toss, taste and add more sauce as needed.
In sa small bowl, gently toss the fresh herbs with the juice from one lime wedge and some salt and pepper and a small drizzle of olive oil.
Fold the fresh herb salad into the steak salad and serve with a lime wedge and sauce on the side.
Recipe adapted from Six Seasons: A New Way with Vegetables cookbook.