Lunch: Baby Kale and Steak Salad

Ingredients

1 1/2 tablespoons fish sauce, preferably Red Boat
1/4 cup coconut water
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons coconut vinegar or cider vinegar
1 tablespoon minced shallot
1 garlic clove, sliced
1/2 jalapeño, minced with seeds

Instructions

make the nuoc cham dressing Combine all of the ingredients in a medium bowl and let stand for 15 minutes.
meanwhile, make the salad Rub the steak all over with the oil and season with salt and pepper. Heat a small cast-iron skillet until very hot. Add the steak and cook over moderately high heat for 2 minutes, until browned and crusty. Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak. Flip the steak and cook for 2 minutes longer, spooning the butter on top. Add the Maggi seasoning, cover and let stand off the heat for 2 minutes. Transfer the steak to a paper towel–lined work surface, cover loosely with foil and let rest for 5 minutes.
meanwhile, make the salad Thinly slice the steak and place in a large serving bowl. Add the baby kale, sliced onion, cucumber, tomato and nuoc cham dressing, toss the salad well and serve.

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