Name: Spicy Vietnamese-Style Steak Salad with Carrots, Radishes & Cashews
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 6 medium carrots; ¾ cup cashews, roasted unsalted; 1 small bunch cilantro; 1 small pkg fresh mint; 3 cloves garlic; 3 limes; 1 ½ bunches radish; 2 shallots; 1.02 kg striploin (New York strip) steak; black pepper; brown sugar; crushed red pepper; fish sauce; salt; soy sauce; toasted sesame oil

Spicy Vietnamese-Style Steak Salad with Carrots, Radishes & CashewsSpicy Vietnamese-Style Steak Salad with Carrots, Radishes & Cashews — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

6 medium carrots

¾ cup cashews, roasted unsalted

1 small bunch cilantro

1 small pkg fresh mint

3 cloves garlic

3 limes

1 ½ bunches radish

2 shallots

1.02 kg striploin (New York strip) steak

black pepper

brown sugar

crushed red pepper

fish sauce

salt

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Juice limes into a small bowl.

Peel and mince shallots and garlic. Add both to the bowl with the lime juice along with fish sauce, soy sauce, sugar, and crushed red pepper. Whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, peel and trim carrots; run the peeler along each carrot to make long, noodle-like strips. Place in a large bowl.

Trim and thinly slice radishes. Add to the bowl with the carrot.

Chop or tear lettuce leaves into bite-sized pieces; add to the bowl.

Pick cilantro and mint leaves off the stems; discard stems and roughly chop the leaves. Add both to the bowl.

Roughly chop cashews. Add to the bowl, gently toss to combine the salad, and set aside.

Thinly slice steak against the grain.

Divide salad and steak between plates or bowls. Drizzle with dressing and enjoy!

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