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Ingredients
- ¼ cup distilled white vinegar
3 tbsp sugar for dressing
2 tbsp fish sauce
½ tsp Diamond Crystal kosher salt for dressing; or half as much Morton- 2 small Persian cucumbers halved lengthwise and sliced 1/2 inch thick
2 small Shallot halved and thinly sliced
4 cloves garlic finely chopped- 2 red Thai chiles or use 1 serrano chile for the base batch; thinly sliced
1 lime zest only
2 tbsp vegetable oil- 2 tsp Diamond Crystal kosher salt for steak; or use 1 1/4 tsp Morton for the base batch
- 2 tsp mild curry powder
- 1 tsp sugar for steak
- 2 boneless rib-eye or New York strip steaks 3/4 inch thick; about 1 1/2 lb total for the base batch
- tender lettuce leaves to serve
- cilantro or mint leaves to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Stir vinegar, dressing sugar, fish sauce and dressing salt until the sugar dissolves. Add cucumbers, shallots, garlic, chiles and lime zest. Mix and let stand for 15 minutes to 1 hour.
- Mix oil, steak salt, curry powder and steak sugar. Coat the steaks and refrigerate for 15 minutes while preparing the skillet and serving platter.
- Heat a dry heavy skillet over medium-high heat until hot. Cook steaks, turning about every 2 minutes, until browned and the center reaches 145°F. Timing depends on their thickness and the pan.
- Transfer to a board and rest for 10 minutes, including at least the required 3-minute rest after reaching 145°F. Slice across the grain.
- Arrange lettuce on a platter, add steak and spoon over some cucumber dressing. Top with cilantro or mint and pass the rest of the dressing at the table.
Notes
The cucumber dressing makes roughly 2 cups for the base batch and contains fish sauce.
The steak temperature and refrigerated marinade are deliberate safety adjustments.
