Go Back
1 Red Pepper, sliced thinly
1 Sirloin Steak, thawed
1 small Garlic Clove, minced
1/3 cup peeled and very thinly sliced Purple Daikon
2 Tbsp Chili Oil
2 Tbsp Rice Wine Vinegar
2 tsp Soy Sauce
Sea Salt
Zest and Juice of 1 Lime
¼ cup Cilantro Leaves
¼ head Savoy Cabbage, thinly sliced
Season steak generously with sea salt; and set aside to rest.
In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce and chili oil. Season with sea salt. In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine. Set aside.
Coat a skillet with a bit of cooking oil and set over high heat. When skillet is hot, sear the steak for 3-5 minutes per side until cooked to your desired level of doneness. Set the steak on a cutting board to rest. Slice the meat against the grain into ¼-inch servings. Lay over cabbage salad, top with cilantro leaves and sprinkle with flaky salt.
