Inspired by Thai ajad, a pickled cucumber relish usually served with satay, this dressing is a fever dream of flavor. The complete lack of fat in the sauce brings clarity and sharpness to the balance of salt-sweet-heat-acid. The vegetables become softer and more pickle-y the longer they sit, so make the dressing no more than an hour ahead for optimal potency and crunch. The sauce is excellent over any grilled meat, like chicken, pork chops, or steak, alongside fresh summer rolls, or atop a bowl of warm rice with a crispy fried egg.
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Yield
4 servings
Ingredients
Dressing
Steak and assembly
Preparation
Dressing
Step 1
Stir ¼ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. fish sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar is dissolved. Add 2 small Persian cucumbers, halved lengthwise, sliced ½" thick, 2 small shallots, halved, thinly sliced, 4 garlic cloves, finely chopped, 2 red Thai chiles or 1 serrano chile, thinly sliced, and zest of 1 lime; mix to combine. Let sit at least 15 minutes and up to 1 hour (makes about 2 cups).
Steak and assembly
Step 2
Stir 2 Tbsp. vegetable oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. mild curry powder (such as S&B), and 1 tsp. sugar in a medium bowl to combine. Add two ¾"-thick boneless rib-eye or New York strip steaks (about 1½ lb. total) and turn to coat. Let sit at room temperature 15 minutes.
Step 3
Heat a dry medium skillet, preferably cast iron, over medium-high until very hot. Cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120°, 8–10 minutes for medium-rare. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
Step 4
Transfer steaks to a cutting board and slice against the grain. Line a platter with tender lettuce leaves; arrange steak on top. Spoon dressing generously over; top with cilantro and/or mint leaves. Serve with remaining dressing alongside.
Do ahead: Steak can be marinated 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before cooking.
