Steak with Cilantro, Basil, Mint & Chile Salad

Who knew you could enjoy the vegetable part of a salad more than the meat part?
Publish date:
steak and cilantro basil mint chile salad

Recipe by Alexa Weibel

Start to Finish: 20 minutes

Servings: 4 to 6


  • 3 tbsp. canola oil

  • 1 red Thai chile, thinly sliced

  • 1 tbsp. fish sauce

  • 1 tsp. lime zest plus 2 tsp. juice (from 1 lime)

  • 2 tsp. sugar

  • 2 strip steaks (1 lb. each)

  • 1/2 cup each small fresh cilantro sprigs and basil leaves

  • 1/3 cup torn fresh mint leaves

  • 1/4 cup thinly sliced red onion


1. In a medium bowl, whisk 2 tbsp. oil, the chile, fish sauce, lime zest and juice, and sugar. Set the dressing aside.

2. In a cast-iron skillet, heat the remaining 1 tbsp. oil over medium-high. Season the steaks. Cook the steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Remove from heat and let rest for 10 minutes. Thinly slice the steaks and transfer to a platter.

3. Toss the cilantro, basil, mint, and onion with the dressing. Pile the salad on top of the steaks.