18 oz steak of choice (I used a delmonico here), brought to room temperature
Kosher salt and black pepper
1small head radicchioquartered, cored, and leaves separated
2Belgian endiveleaves separated
A handful cilantro leaves
A handful fresh dill
Small bunch of chivescut into 1 inch pieces
Neutral oilfor drizzling
2Tbspbutter
3clovesof garlicsmashed
Juice of 1/2 a lemon
2-3clementinespeeled and cut into chunks
Ginger Cilantro Dressing
1 1inchpiece of gingerpeeled and roughly chopped
½bunch cilantrostems and all, chopped
2scallionschopped
1thai chili
3Tbsprice vinegar
1tsphoney
1tspfish sauce
⅓cupneutral oil
Instructions
Season steak all over with salt and pepper. Set aside at room temp, while you prepare the dressing and the salad.
For the dressing, add everything to a blender and blend until smooth. Season with salt to taste. Set aside.
For the salad, to a large bowl add radicchio, endive, cilantro leaves, dill and chives. Set aside in the fridge.
Heat a cast iron pan, until hot and add oil to coat. Add steak and sear on both sides. Add in butter and garlic, and baste the steak until it reaches your desired doneness. Let steak rest at least 5 minutes.
While steak rests, dress the salad with lemon, a small touch of oil, and a bit of salt. Add in clementines.
Slice steak, served with the salad on the side, and everything topped with the ginger dressing. I love eating this kinda like lettuce wraps, and rice is great on the side too!