Vietnamese-style Steak Salad

Ingredients

• Salad
• ½ cup shredded carrot
• 8 large garlic cloves, very thinly sliced
• Rub
• ½ cup vegetable oil
• 2 grass-fed New York steaks (8 oz. each), fat trimmed, or 1 skirt steak (1 lb. total)
• 1 tablespoon vegetable oil
• + 15 more ingredients
• • 1 medium shallot, sliced
  • 1 garlic clove, quartered
  • 4 ounces thin rice-stick noodles*
  • 2 tablespoons Thai or Vietnamese fish sauce*
  • Vinaigrette
  • 1 ¼ teaspoons kosher salt, divided
  • 2 quarter-size slices fresh ginger
  • 3 stalks fresh lemongrass
  • 1 cup thinly sliced cucumber
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped cilantro
  • 2 qts. chopped napa cabbage
  • 2 teaspoons sugar
  • ¹/₃ cup fresh lime juice (from 3 or 4 large limes)

1. Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes mor...

View full recipe at My Recipes