Vietnamese brown rice & steak salad

Delight in the flavors of Vietnam with succulent steak, nutty brown rice, and vibrant vegetables in a refreshing and satisfying salad.

Ingredients:

• 1 ½ cups brown jasmine rice plus 6 tablespoons, divided
• 10 dried small red chiles
• 1 tablespoon canola oil
• 450g New York strip steak, trimmed
• ½ teaspoon kosher salt
• 6 tablespoons lime juice
• 3 tablespoons fish sauce
• 4 plum tomatoes, halved lengthwise and thinly sliced
• 2 medium shallots, very thinly sliced
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves

Instructions:

1. Place 1 1/2 cups of rice in a medium pot and add enough water to cover the rice by 2 inches. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook until the rice is tender, which usually takes around 25 minutes. Drain the rice and rinse it with cold water until it cools down.
2. While the rice is cooking, toast the chiles in a medium pan over medium-high heat until they become fragrant and slightly darkened, which should take about 2 to 3 minutes. Transfer the toasted chiles to a mortar or a clean spice grinder and let them cool for approximately 5 minutes. Coarsely grind the chiles.
3. Heat the pan again over medium-high heat. Add oil and the remaining 6 tablespoons of rice. Stir constantly and cook until the rice is nicely toasted, around 3 minutes. Transfer the toasted rice to a plate lined with paper towels to drain and cool. Then, crush it lightly in the mortar or using the bottom of a heavy pot. Clean the pan.
4. Season the steak with salt. Heat the pan over medium-high heat and cook the steak, flipping it once, until an instant-read thermometer shows 50 °C for medium-rare doneness, approximately 4 to 5 minutes per side. Place the steak on a cutting board and let it cool completely for about 25 minutes. Cut the steak into small dices.
5. In a large bowl, mix lime juice, fish sauce, tomatoes, shallots, boiled rice, steak, and a pinch of the ground chiles.
6. Just before serving, mix in basil and mint. Sprinkle the dish with the toasted rice and add more ground chile according to your taste.

Summary:

• Calories: 2818 kcal
• Fat: 97 g
• Protein: 131 g
• Carbs: 355 g
• Potassium: 4596 mg
• Magnesium: 478 mg