50 min

Total

Servings

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Ingredients

½ cup jasmine rice
1 ¼ lb ButcherBox Flank Steak

defrosted and pat very dry
Salt and pepper
2 tbsp canola or other high-heat sauté oil
2 stalks lemongrass

tough outer layers removed and discarded
1 medium red onion

halved and thinly sliced into crescent half-moons
1 bunch breakfast radishes

thinly sliced or shaved on a mandoline
2 small fresh Thai chiles

stemmed and very thinly sliced
2 tsp five spice powder
2 tbsp lime juice
2 tsp fish sauce
½ cup roughly chopped cilantro
¼ cup mint leaves

Step By Step

Instructions

Heat a large, 10 to 12-inch skillet or fry pan over medium. Once warm ,add the jasmine rice and toast, stirring often until lightly brown all over and the rice is nutty and aromatic, about 7 minutes. Turn off heat, transfer rice to a blender (or spice grinder in two batches) and grind until you have a grainy powder. Transfer to a bowl and set aside. Wipe the large griddle pan clean.

If needed, cut the flank steak into sizes that will fit in the pan above then season the steak with salt and pepper and set aside. Heat the canola oil in the wiped clean large griddle pan over a high. Once the oil is hot and shimmery, sear the steak in batches, undisturbed until they have developed a well-browned crust, about 4 minutes. Turn the steak over, and cook for an additional 3 minutes or to 145 degrees for medium-rare. Transfer to a plate to rest.

With a sharp chef’s knife, slice off the bottom fibrous part of the lemongrass stalks (about 1/2 inch) and then slice each stalk into extremely thin rings (seriously, as thin as possible) and transfer to a large mixing bowl with the onion, radishes, Thai chile, five spice, lime juice, fish sauce and set aside.

Slice the steak against the grain into long thin steps and add to the lemongrass bowl. Toss very well so the steak is coated evenly with the lemongrass, spices and chile evenly. Add the cilantro, mint and 3 tablespoons of the rice powder and toss again.

Transfer the steak salad to a serving platter with white rice and the remaining toasted rice powder on the side.

Total Time 50 min

Servings 4

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Northeastern Thai (Isaan) Flank Steak Salad

All I Want is Steak Gift Box

Ingredients

Instructions

All I Want is Steak Gift Box

Every Recipe Starts With Great Meat