Experience the freshness of summer with our thinly sliced ribeye steak salad, accented with vibrant coriander and mint. This dish takes inspiration from Vietnamese Bun Cha, highlighting the harmonious blend of herbs and meat. The steak is rested directly in the serving dish, allowing the juices to merge with a dressing of olive oil and lime juice for an aromatic emulsion.
Ingredients
Ribeye steak
Shallot (1 per steak)
Fresh coriander
Mint
Lime juice
Olive oil
Vegetable oil
Salt
Black pepper
Directions
1. Heat vegetable oil in a pan over high heat (induction 8).
2. Season the steak generously with salt and pepper, and sear until the core temperature reaches 45°C (113°F). Let it rest on the serving plate, allowing carryover cooking to achieve a medium-rare finish at 54°C (129.2°F).
3. For the salad, thinly slice a shallot and mint leaves; chop coriander coarsely. Combine in a bowl with olive oil and lime juice.
4. Thinly slice the steak and place it back on the serving plate. Top with the herb salad and garnish with lime zest.
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30 сен 2024
