Khon’s On Palafox
Dot Chap

6-8 oz. New York strip steak
Salt and pepper to taste

1 Tbsp. fish sauce
2 Tbsp. sugar
1 tsp. garlic powder
1 tsp. black pepper
3 Tbsp. oyster sauce

In a small sauce pan, add all ingredients and cook for 5 minutes on low-medium heat until sugar is dissolved. Allow to cool.

Khmer Salad:
1 bunch water cress
1/8 cup julienne yellow onions
1 pinch daikon radish, julienne
1 ripe tomato (sliced 1/8-1/4” thick)

½ cup distilled vinegar
Juice of 1 lime
1 tsp. salt
1 tsp. black pepper
1 Tbsp. sugar
1 tsp. vegetable oil

Heat grill or sauté pan over high heat. Oil both sides of strip steak, season with salt and pepper. Grill or sear strip to medium rare. Allow steak to rest for a couple of minutes. In mixing bowl, add watercress, onion, daikon radish and 4-5 Tbsp. dressing. Toss well. Slice steak on the bias into thin strips. Arrange tomato, watercress and beef on plate. Serve with dressing.