Beef, Escarole And Mint Salad
serves 2-4
Fresh mint is such a vital, bright flavor - thinly slicing the mint leaves will tossing them well with the other ingredients will distribute them throughout the salad, brightening the whole dish.
1 pound flank steak
salt and pepper
2 teaspoons canola oil (for searing the steak) + 1/4 cup for dressing
1 head escarole, chopped
10 mint leaves, thinly sliced
1 shallot, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
2 teaspoons rice wine vinegar
2 teaspoons lime juice
1/2 teaspoon red pepper flakes
prep: 5 minutes
total: 30 minutes
large, oven-safe sauté pan
tongs
digital instant-read meat thermometer
whisk
1. Preheat the oven to 400F and put the rack in the middle position. Season the flank steak on both sides with a sprinkling of salt and pepper.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, put the flank steak in the pan. Leave it alone to brown on the first side, 2-4 minutes. Turn the steak over and brown on the second side, 2-4 more minutes.
3. Put the steak in the oven to roast until it reaches 140F in the thickest part for medium rare, 5-10 minutes. Remove the steak to a cutting board to rest.
4. Meanwhile, prep the escarole, mint and shallot. Next, make the vinaigrette: In a medium bowl, mix together the shallot, fish sauce, sugar, rice wine vinegar, lime juice and red pepper flakes. Let these ingredients sit until you're ready to dress the salad. Just before dressing the salad, drizzle in the canola oil while constantly whisking, tasting as you go, until the dressing emulsifies.
5. Slice the beef into very thin strips. Toss it with the escarole and mint. Add a little dressing at a time, to taste.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, put the flank steak in the pan. Leave it alone to brown on the first side, 2-4 minutes. Turn the steak over and brown on the second side, 2-4 more minutes.
3. Put the steak in the oven to roast until it reaches 140F in the thickest part for medium rare, 5-10 minutes. Remove the steak to a cutting board to rest.
4. Meanwhile, prep the escarole, mint and shallot. Next, make the vinaigrette: In a medium bowl, mix together the shallot, fish sauce, sugar, rice wine vinegar, lime juice and red pepper flakes. Let these ingredients sit until you're ready to dress the salad. Just before dressing the salad, drizzle in the canola oil while constantly whisking, tasting as you go, until the dressing emulsifies.
5. Slice the beef into very thin strips. Toss it with the escarole and mint. Add a little dressing at a time, to taste.
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