Summer steak recipe with vietnamese nước chấm
it’s giving Vietnamese chimichurri
The Recipe:
Total Time: 30 minutes
Serves: 2-4, or as much steak as you make
The contents:
Steak - I used ribeye!
The veggies: butter lettuce cups, cucumber, shaved carrots
Herbs: mint, thai basil, cilantro
Rice
The dressing: a twist on my honey nước chấm adding lime and lemongrass
Optional: A sprinkle of roasted rice powder aka bột thính gạo - gives a nice nutty flavor!
Lemongrass Honey Nước chấm:
Total Time: 5 minute
2 limes, juiced
3 tbsp rice vinegar
2 cloves garlic, grated
1/2 inch ginger, grated
3 tbsp fish sauce
3 tbsp honey
2 tbsp lemongrass, chopped (I buy frozen from the asian store!)
1 shallot, sliced thinly
1/4 cup cilantro, chopped
Combine all ingredients! Use with dinner or store in the fridge for up to a week.
My Signature Cast-Iron Steak:
Total Time: 15 minutes
Steak
Salt, about 1 - 1 1/2 tsp per pound
1 tbsp high temperature neutral oil, I use avocado oil
Optional: Baste in butter + herbs (I did shallot this time)
Freshly cracked pepper
Tools: Cast Iron pan, tongs
Prepare your steak: Pat your steak dry with a paper towel. Salt each side generously.
Sear your steak: In a hot cast iron skillet, add a high temp neutral oil. Using tongs, put the fat cap side down first for just 30 seconds. Then sear each side 2 minutes each side (4-5 minutes if it’s over a 2 inches thick).
Baste for maximum tenderness: Flip back to the first side and add your butter and shallots. Tip the pan and baste the steak for another minute.
Let her rest: Remove to a cutting board and add cracked pepper now, this helps prevent pepper from burning. Let it rest for a minimum of 5-8 minutes. This is probably the most crucial part to ensure juices go back into the steak.
Links to things:
Let me know if you make this too!
xoxo,
Jessica (and Tofu and Dood say hi!)