The Lisbon-to-Luang Prabang Lemon-Chili & Toasted Rice Flank Steak Salad

Instructions

1. 1

   Welcome to your departure gate! Let us start by jump-starting our protein. In a medium bowl, toss 1 lb flank steak, thinly sliced against the grain with 2 tbsp fresh lemon juice, 2 tbsp white wine vinegar, 1 tbsp fish sauce, 3 cloves garlic, smashed, and 1 bird's eye chili, minced. Massage it well so every piece of meat is coated. The high acid content here is going to work its magic instantly, tenderizing the steak ceviche-style while we prep the rest of our flight itinerary! Set aside to marinate at room temperature.

   5 min

   Tip: Slicing the steak before marinating maximizes the surface area, letting the acid do the heavy lifting in a fraction of the time.

2. 2

   Heat a dry skillet over medium heat. Toss in 1 tbsp uncooked jasmine rice and toast it, shaking the pan frequently, until the grains turn golden brown and smell incredibly nutty. Transfer to a mortar and pestle or use the back of a heavy pan to crush it into a coarse powder. This toasted rice powder is our crunchy, first-class upgrade!

   3 min

   Tip: Keep an eye on the rice; it goes from beautifully toasted to burnt very quickly!

3. 3

   Grab your trusty mason jar! Add the remaining 2 tbsp fresh lemon juice, the remaining 2 tbsp fish sauce, the remaining 1 bird's eye chili, minced, 2 tbsp extra virgin olive oil, and 1 tbsp agave syrup. Screw the lid on tight and shake it like you are trying to wake up a teenager on a Monday morning until emulsified.

   2 min

   Tip: Taste your dressing here! If your lemons were exceptionally tart, you might want an extra drop of agave.

4. 4

   Build your salad base. In a massive serving bowl, combine 1 English cucumber, sliced into half-moons, 1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced, 4 cups mixed spring greens, 1 cup fresh mint leaves, and 1 cup fresh cilantro leaves. Do not be shy with those herbs; they are a core ingredient, not just a garnish!

   5 min

   Tip: If your red onion is overly pungent, soak the slices in ice water for a few minutes before adding them to the bowl.

5. 5

   Heat the remaining 1 tbsp extra virgin olive oil in a large skillet over high heat until it is shimmering and almost smoking. Use tongs to pull the marinated steak out of the bowl (discarding the smashed garlic and excess liquid) and flash-sear it in the hot pan. You want a hard, fast sear—about 1 to 2 minutes per side—so it gets gorgeously caramelized on the outside but stays juicy inside.

   5 min

   Tip: Do not crowd the pan! If your skillet is small, sear the meat in two batches to ensure it browns instead of steaming.

6. 6

   Transfer the hot steak directly into the massive salad bowl. Pour your mason jar dressing over the top and toss everything together enthusiastically so the hot steak slightly wilts the greens and awakens the essential oils in the mint and cilantro. Sprinkle the crushed toasted rice powder over the top right before serving for that ultimate textural crunch. Bon voyage!

   3 min

   Tip: Always add the crunchy rice powder at the absolute last second so it retains its signature bite.