Thai salad with steak and grilled halloumi

Name: Thai salad with steak and grilled halloumi
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 1 garlic clove, minced very finely; Juice of 1 lime; 1 ½ tbsp (22 ml) fish sauce; 1 tbsp (15 ml) jarred lemongrass; 1 ¼ tsp (6 ml) brown sugar; ¼ to ½ tsp (1 to 2.5 ml) red pepper flakes, to taste; ½ tbsp (7 ml) vegetable oil; 1 beef strip loin steak, 1 ½ inch (3.8 cm) thick, about 350 g; 200 g halloumi cheese; A drizzle of oil for cooking; 2 shallots, sliced very thinly; ¼ cup (60 ml) fresh mint leaves, roughly chopped, or more to taste; ¼ cup (60 ml) fresh cilantro, leaves and stems chopped, or more to taste; 2 cups (500 ml) chopped frisée lettuce; 1 cup (250 ml) fresh arugula; ½ pint cherry tomatoes, halved; ½ English cucumber, sliced

Preparation 25 min
Cooking 10 min
Servings 2 to 3
Freezing I do not suggest

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Dressing

1 garlic clove, minced very finely
Juice of 1 lime
1 ½ tbsp (22 ml) fish sauce
1 tbsp (15 ml) jarred lemongrass
1 ¼ tsp (6 ml) brown sugar
¼ to ½ tsp (1 to 2.5 ml) red pepper flakes, to taste

Steak

½ tbsp (7 ml) vegetable oil
1 beef strip loin steak, 1 ½ inch (3.8 cm) thick, about 350 g

Halloumi

200 g halloumi cheese
A drizzle of oil for cooking

Salad

2 shallots, sliced very thinly
¼ cup (60 ml) fresh mint leaves, roughly chopped, or more to taste
¼ cup (60 ml) fresh cilantro, leaves and stems chopped, or more to taste
2 cups (500 ml) chopped frisée lettuce
1 cup (250 ml) fresh arugula
½ pint cherry tomatoes, halved
½ English cucumber, sliced

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Preparation

Prepare the dressing: place the minced garlic in a bowl. Incorporate the lime juice, fish sauce, lemongrass, brown sugar, and red pepper flakes. Mix well, taste and adjust.
Cook the steak: remove the strip loin from the fridge 30 minutes before cooking to let it come to temperature. Heat the oil in a cast iron pan over medium-high heat. Sear the steak 5 to 6 minutes without moving it. Flip and cook another 5 to 6 minutes for medium-rare doneness. Place on a cutting board, cover with tight aluminum foil and let rest 5 minutes, then slice thinly against the grain.
Grill the halloumi: slice the halloumi into planks about 1 cm thick. Heat a pan over medium-high heat with a drizzle of oil. Grill 1 to 2 minutes per side, until nicely golden.
Assemble: mix the steak (with its juices), shallots, mint, and cilantro in a bowl. Pour the dressing and toss gently.
Serve: divide the frisée lettuce and arugula among plates. Add the steak mixture, cherry tomatoes, cucumber, and finish with the still-warm grilled halloumi.