Enjoy the tastes of springtime. For those steak lovers who crave something light and fresh for dinner, this is the dish for you. It's a simple yet elegant dish that showcases the best of the spring's produce, and the best of our fresh EVOO's. A lower cost cut of beef, seared and cooked ever so briefly adds tender strips of steak to a bed of peppery greens and chopped green veggies. 


2 flank or skirt steaks
Kosher salt
Freshly ground black pepper
tbsp EVOO, divided
2 tbsp Garlic olive oil
tbsp fish sauce
2 tsp Sherry Reserva Vinegar
1 medium lime cut in half horizontally
1/2 cup green beans, thinly sliced horizontally 
1/2 cup asparagus, root ends trimmed, stalks lightly peeled, thinly sliced horizontally
1/2 cup frozen peas, thawed
1 small cherry or jalapeño pepper, trimmed, thinly sliced or cut in tiny pieces
1/2 head Boston lettuce or packaged baby leaf lettuce, leaves separated
10 fresh mint leaves 
10 fresh basil leaves 


Let steak sit on counter for 15 minutes before cooking. Heat cast-iron pan on high. Add EVOO, coating bottom and sides of pan. Add steak and sear until browned on bottom, then reduce heat to medium-high and turn steak and cook another 2 minutes for medium rare. Remove steak from pan and let rest. Repeat with second steak.

In a bowl add fish sauce, Garlic olive oil, vinegar, juice from half lime and pepper. Whisk to combine. Add pepper, beans, asparagus and peas, coating with mixture. Then add warm juices from pan and combine. 

Cut steaks horizontally, across the grain in 1/4 slices.

Arrange the lettuce leaves on a serving platter. Place steak slices on greens. Top with mixture. Garnish with mint and basil leaves. Add freshly ground pepper and salt to taste. Drizzle EVOO.