2fillet steaksor a hunk of fillet weighing about 1 1/4 pounds
1/4cupfresh lime juice
1/4cupchili with garlic sauce
1/4cupgrapeseed or olive oil
Pinchor Kosher salt
Two types of greenswatercress, butter lettuce, arugula, romaine, etc one cut into ribbons and the other ripped into chunks
1 1/2cupsNapa cabbageshredded or sliced thin
Cilantro leaves to tasteoptional
Combine marinade ingredients in a jar and shake vigorously until emulsified. Place steaks in a baggie and pour marinade into the bag. Allow it to mingle for 1 hour up to overnight (refrigerated).
Combine all dressing ingredients in a shaker jar. Shake vigorously until emulsified, taste and adjust for your preference to heat and or sweetness. If you do not enjoy the flavor of fish sauce, replace with 1 TBS of soy sauce. Set aside until ready to use, shake vigorously again before pouring over-top your platter at serving time.
When ready to grill your steak. Remove from marinade, pat dry, season with some Kosher salt and allow steak to sit for 30 minutes at room temperature. Grill steak until done to your liking (always remember to clean and oil your grates before cooking).
Remove steak from grill and let it rest (remember it will continue to cook for a few minutes until you slice it down, so if you are going for rare, med-rare, watch your cooking time. Slice.
Cook and cool linguine. Toss it with a spoonful or two of the dressing to keep it moist.
In a large bowl, combine greens, carrots and linguine. Toss with a bit of the dressing. Turn half of it out onto your platter and scatter steak slices, tomato halves, nuts & avocado slices onto it. Scrape the remaining mixture onto the platter and repeat. Drizzle with remaining dressing and serve.
Feel free to customize the salad ingredients any way you like. Leave out what you want...Add in what you want. No need to hunt down authentic Asian noodles for this recipe, linguine works well. This is delicious leftover the next day as well.