Thai Grilled Steak Salad
Anjali Prasertong

 

Thai Grilled Steak Salad

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Grilled steak salad, a variation on a classic Thai theme

This is my take on the classic Thai salad yam neua, which is the dish I suggest to friends who are looking to escape from the usual pad thai rut at Thai restaurants. The dressing, a mixture of lime juice and fish sauce, looks thin and plain when mixed, but it is actually a puckery, umami bomb that transforms salad into more than just salad.

Traditional yam neua is usually more about the beef than the accompanying vegetables. But I use the meat as more of a garnish, which is a great way to make the most of good-quality -- and typically more expensive -- grass-fed beef.

Don't let lack out outdoor space keep you away from this recipe; I grill my steaks on a grill pan indoors. Let your pan get very hot before throwing on the steaks, open some windows to let out the inevitable smoke, and you'll be rewarded with beef that is crusty on the outside and almost as good as outdoor-grilled.

Thai Grilled Steak Salad Recipe

Serves 4.

1 1/2 pounds rib eye steak

1/4 cup lime juice

1/4 cup fish sauce

1/2 teaspoon sugar

1 small head lettuce

1/2 cup mint leaves

1/2 cup cilantro leaves

1 cucumber, thinly sliced

1/2 pint cherry tomatoes, halved

1/4 red onion, thinly sliced

Salt

Vegetable oil

Season the steak with salt and set aside. Heat a gas or charcoal grill or grill pan over high heat until very hot. Brush the steak with oil and grill to desired doneness, about 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.

Meanwhile, in a small bowl, whisk together the lime juice, fish sauce and sugar.

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Roughly tear the mint and cilantro, and add to the bowl. Add the cucumber, tomatoes and red onion.

Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices into the lime-fish sauce dressing and mix. Drizzle 4 tablespoons of dressing over the lettuce mixture and toss. Taste a lettuce leaf and add more dressing if needed. Divide the salad between four plates and top each serving with the sliced steak. Drizzle a little more dressing over the steak before serving. (There will most likely be some dressing left over.)

Note: Feel free to add 1 or 2 minced chilies (Thai bird's eye or serrano) to the dressing if you want some heat.

Thai Grilled Steak Salad Recipe, Thai Cuisine

 

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Thai Grilled Steak Salad

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