Thai Beef Salad

Step 1

Pat the beef dry with paper towels to remove surface moisture, which helps it char better when cooked.

Step 2

In a small bowl, whisk together the lime juice and fish sauce until combined, then set the dressing to the side.

Step 3

Roughly chop the mint and cilantro leaves into pieces about the size of your fingernail, keeping them separate.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Place the beef in the hot skillet and cook without moving it for 3 to 4 minutes until the bottom develops a dark golden-brown crust the color of a pecan shell.

Step 6

Flip the beef and cook the other side for another 3 to 4 minutes until equally browned, aiming for medium-rare doneness.

Step 7

Transfer the beef to a cutting board and let it rest for 3 minutes so the juices stay inside the meat when you slice it.

Step 8

Slice the beef against the grain (perpendicular to the long muscle lines) into 1/4-inch-thick strips, cutting straight down through the meat.

Step 9

Pour the lime-fish sauce dressing into the warm skillet and scrape up any stuck-on brown bits from the bottom using a wooden spoon, about 10 seconds.

Step 10

Return the sliced beef and any accumulated juices to the skillet and toss everything together for 30 seconds so the beef absorbs the warm dressing.

Step 11

Transfer the dressed beef to a serving plate, then scatter the mint, cilantro, and sliced chili on top in a single layer.