Liven up your week with a quick, adaptable steak salad

Liven up your shelter-in-place cooking this week with a Thai-inspired steak salad that’s easy to adapt to your grocery haul.

First whisk together a big batch of a pantry-friendly, fish sauce-filled vinaigrette that does double duty as a marinade and salad dressing. Divide it in half and save one portion for the salad. The rest goes into a bowl with the meat for a 10-minute marinade. For the steak itself, choose boneless cuts that are about 1 inch thick so that they cook quickly, but not so quickly that you run the risk of flying past a perfect medium-rare. It doesn’t matter too much what specific steak you use; I’ve used both sirloin and boneless rib-eye here to great success. (If you’d rather not use beef, you can adapt the recipe by following the note below the recipe.)

I like to cook the steak using what I call the many-flip technique — heat a heavy skillet over high heat, then add the steaks sans oil (there’s plenty already in the marinade) and sear, flipping every 30 to 60 seconds, until cooked through. You’ll get a uniform doneness following this method, as well as a seriously good sear. Let it rest for 5 minutes before slicing and tossing with a crunchy blend of packaged coleslaw mix, whatever fresh herbs you can get your hands on, and the remaining dressing.