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Seared sirloin and cucumber herb salad w/ a fresh lime fish sauce vinaigrette.
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Heat neutral oil in a carbon steel or cast iron pan on med-high heat until oil is almost smoking. Season steak generously with kosher salt. Carefully lay steak in pan and press gently, quick-sear all four sides for about 2 ½ minutes each side until golden brown, 8-10 min in total. Remove from pan and let rest for about 10 min.
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Vinaigrette: Stir together lime juice, fish sauce, a bit of sugar, crushed garlic and sliced Thai bird chili pepper—a bit more on the lime juice and less fish sauce. Mix well and adjust seasoning to taste.
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Salad: thinly slice Persian cucumbers and scallions. Gently toss with a mix of herbs such as cilantro, parsley, mint and basil. Serve with steak and spoon on vinaigrette at the table to prevent a wilting limp salad.
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