Steak 1 small shallot bulb, minced 1 tablespoon Chinese rice wine 1 tablespoon soy sauce 1 tablespoon minced cilantro stems 1–2 teaspoons minced fresh jalapeno 1 1/2 teaspoons fish sauce 1 inch fresh ginger, peeled and minced 1 medium clove garlic, minced 1/4 teaspoon kosher salt 1 (12 ounce) strip steak, cut in half cross-wise to form two shorter steaks 1–2 teaspoons neutral cooking oil Salad 1 medium shallot, sliced into thin rings 1 (5 ounce box) mixed greens 1 medium carrot, sliced into julienne strips 1/2 bunch cilantro leaves 1/2 munch mint leaves, torn in half Dressing 3 tablespoons lime juice 5 teaspoons grated palm sugar or packed dark brown sugar 1 tablespoon unseasoned rice vinegar 2 teaspoons fish sauce 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil

Kate Itrich-Williams

Atlanta

Sous Vide Thai Steak Salad

Kate Itrich-Williams

Atlanta