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.