Seared NY Strip with Spicy Celery, Cucumber & Cilantro "Tiger Salad"

Directions

1. 1. Rinse all fresh produce and pat dry.
2. 2. Mash and whisk ginger with soy sauce, oil, chili-garlic sauce, and sugar; set the mixture aside as a finishing sauce.
3. 3. Whisk vinegar, oil, sugar and salt together in a medium bowl to form the dressing; set aside.
4. 4. Heat a skillet over medium-high heat.
5. 5. Pat the steak dry, place on a plate, and season on both sides with salt.
6. 6. When the pan is hot, add oil, swirl to coat, then sear the steak 2–5 minutes per side until desired doneness. Move the steak to a clean plate and let rest about 5 minutes.
7. 7. Thinly slice the jalapeño into rings; remove seeds and ribs if you’d like less heat and add to the dressing bowl. (Wash hands after handling or wear gloves.)
8. 8. Cut green onions on the diagonal into thin pieces and add to the bowl.
9. 9. Slice celery on the diagonal into thin pieces and mix into the bowl.
10. 10. Halve the cucumber lengthwise and slice crosswise into thin half-moons; add to the bowl.
11. 11. Remove cilantro leaves from stems and add to the bowl; stir to combine the salad.
12. 12. Slice the steak thinly against the grain.
13. 13. Divide steak and salad onto plates and drizzle with the prepared sauce; serve.