A good steak rarely needs accompaniment but this mint-scallion dressing is a worthy choice.
AuthorLemons & Anchovies
***For the Scallion OilMakes about 1 cup***
1/2cupoilvegetable or olive oil
9-10scallionssliced thinly, green parts only
***For the Dressing***
Juice of 1 large lemonI used a medium-sized Meyer lemon, about 2-3 tablespoons
1 1/2tablespoonsfish sauceTiparos brand, less salty than other brands
1tightly packed tablespoon fresh mint leavessliced thinly
2generous tablespoons of the scallion and oil above
1-2Thai bird chiliessliced thinly (jalapeño or serrano would work, too)
***For the salad***
1large piece beef or 2 smaller piecesI used a fairly large piece of filet mignon
Mixed greensenough for two people
Kumquat2-3 pieces, sliced thinly
saltpepper and/or paprika for seasoning the steak.
To prepare the scallion oil: heat the oil over medium heat then add the scallions. Stir for a few seconds, turn off the heat then transfer to a bowl and refrigerate for 10 minutes. This will help preserve the color of the scallions. Take it out of the refrigerator and wait until it reaches room temperature before using.
To prepare the dressing: combine all the ingredients and let sit for a few minutes for the flavors to meld.
To prepare the steak: Heat a tablespoon of butter over medium-high heat in a cast iron or stainless steel skillet. Place the steak seasoned with salt and pepper (and paprika) and cook for about 4 minutes on each side. My filet was over 1-inch thick and to serve it rare as pictured above, I partially covered the skillet. (When I prepare more than one steak, I like to sear them in a skillet as described here then finish them in the oven). Transfer the filet to a plate and wait a few minutes before slicing it.
To assemble the salad: Arrange the greens on two plates then top with slices of beef. Garnish with kumquat slices and drizzle each plate with 1-2 tablespoons of the dressing. Serve.