Target: 6 × 4 inches · landscape

Crying Tiger Steak Salad

60 min · 4 servings

Ingredients

□ 1 1/2 lb skirt steak, trimmed and cut into 2 pieces

□ 5 tbsp fish sauce, divided

□ 2 tbsp neutral oil

□ 2 garlic cloves, finely grated

□ 1 tsp freshly ground black pepper

□ 3 tbsp uncooked glutinous rice or jasmine rice

□ 3 tbsp fresh lime juice

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□ 1 tbsp tamarind concentrate

□ 1 to 2 Thai chiles, thinly sliced

□ 1 small head crisp lettuce, torn into bite-size pieces

□ 1 English cucumber, halved lengthwise and sliced

□ 1 pint cherry tomatoes, halved

□ 1 medium shallot, thinly sliced

□ 1 cup loosely packed fresh cilantro leaves

□ 1/2 cup loosely packed fresh mint leaves

1. Marinate steak with 2 tbsp fish sauce, oil, garlic, and pepper at room temperature for 20 minutes.

2. Toast and grind rice. Mix dressing with lime, fish sauce, palm sugar, tamarind, chile, and toasted rice.

3. Heat grill or broiler to high. Cook steak until charred and 135 F in the thickest part.

4. Rest steak 8 minutes. Arrange lettuce, cucumber, tomatoes, shallot, cilantro, and mint on a platter.

5. Slice steak across the grain. Add to salad, spoon over half the dressing, and serve the rest alongside.

Cook’s note: Taste the dressing for a clear balance of heat, salt, sourness, and sweetness.