Spicy Radish Salad with Seared Steak

Name: Spicy Radish Salad with Seared Steak
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. fish sauce; 1 tbsp. brown sugar; 1 tsp. olive oil; 1 1/4 lb. hanger steak or skirt steak, skirt steak cut crosswise into 4 pieces; Kosher salt and pepper; 1/4 c. rice vinegar; 1 small red chile, thinly sliced; 1 lb. carrots, peeled into ribbons; 1 lb. radishes, thinly sliced; 1 Persian cucumber, peeled into ribbons; 2 scallions, cut into matchsticks; 2 tbsp. mint leaves, torn if large; 3 tbsp. roasted peanuts, crushed

By The Good Housekeeping Test KitchenPublished: May 2, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

415

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This flavor-packed salad and steak duo makes for the ultimate gluten-free dinner.

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Ingredients

2 Tbsp.
fish sauce
1 Tbsp.
brown sugar
1 tsp.
olive oil
1 1/4 lb.
hanger steak or skirt steak, skirt steak cut crosswise into 4 pieces
Kosher salt and pepper
1/4 cup
rice vinegar
1
small red chile, thinly sliced
1 lb.
carrots, peeled into ribbons
1 lb.
radishes, thinly sliced
1
Persian cucumber, peeled into ribbons
2
scallions, cut into matchsticks
2 Tbsp.
mint leaves, torn if large
3 Tbsp.
roasted peanuts, crushed

Directions

1. Step 1In small bowl, combine fish sauce and brown sugar, stirring to dissolve sugar. Transfer 1 tablespoon mixture to large bowl and set aside.
2. Step 2Heat oil in large skillet on medium. Season steak with 1/2 teaspoon each salt and pepper and cook, brushing with fish sauce mixture frequently and turning occasionally, until browned on all sides and at desired doneness, 12 minutes total for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
3. Step 3To large bowl with remaining fish sauce mixture, add rice vinegar, chile and 1/4 teaspoon salt, stirring to dissolve salt. Toss with carrots, radishes and cucumber until evenly coated, then fold in scallions and mint. Serve with steak, sprinkled with peanuts.

Nutritional Information (per serving): About 415 calories, 21.5 g fat (6.5 g saturated), 36 g protein, 1,140 mg sodium, 23 g carb, 6 g fiber

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