Time
Spice
Serves
35 Min
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
410
38g
3g
17g
29g
Ingredients
3/4 lb ribeye or NY strip
3 cucumbers
1 carrot
4 radishes
1/4 bunch cilantro
3 scallions
2 limes
4 tbsp fish sauce 
4 tbsp rice wine vinegar
2 tbsp honey 
2 tbsp sesame oil
sriracha for serving Equipment
citrus juicer 
vegetable peeler Preparation
In a bowl, combine the fish sauce, rice wine vinegar, and honey. Squeeze the juice of 2 limes into the bowl and stir.
Use half of this mixture to marinate the steak, and the other half for the vinagerette.
You will need to marinate the steak for at least 15 minutes.
While the steak marinates, prepare the salad. Lay the cucumber on the cutting board. Then run a vegetable peeler along the cucumber to create thin pasta like ribbons.
Lay the carrot on the cutting board. Then run a vegetable peeler along the carrot to create thin pasta like ribbons.
Finely slice the radishes.
Finely slice the scallions. Remove the leaves of cilantro from their stems.
Heat a skillet on medium high heat and add the sesame oil. Once the oil is hot, remove the steak from the marinade and shake off any extra liquid. Cook the steak for 4-6 minutes on each side. Sear the narrow sides of the steak giving the exterior a nice char.
Set the steak on a cutting board to rest for 5 minutes before slicing thinly.
Toss the cucumber, carrots, scallions, radishes, and cilantro with the remaining vinagrette.
Lay the slices of beef on top of the salad. Serve with sriracha.
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