Ingredients
Dressing
- 1 clove garlic, minced
- 1 jalapeno, halved (one half minced, one half sliced into thin rings)
- 1 lime, juiced
- 1 1/2 Tablespoons fish sauce
- 2 Tablespoons minced lemongrass (tender white core only)
- 1 1/4 teaspoons brown sugar
- 1/4 teaspoon red chile flakes
Steak and Rice Powder
- 1/2 Tablespoon vegetable oil
- 1 (9 to 10 oz.) New York strip steak, 1 inch thick
- 2 Tablespoons uncooked jasmine rice (or long or short grain white rice)
Salad
- 2 medium shallots, thinly sliced
- 1/4 cup fresh mint leaves, loosely packed and roughly chopped
- 3 Tablespoons roughly chopped cilantro leaves and stems
- Lettuce of your choice, for serving
- Cherry tomatoes, halved, for serving
- Cucumbers, sliced, for serving
Instructions
- Prepare the Dressing: Mince the garlic and one half of the jalapeno and place them in a small bowl. Add the thinly sliced jalapeno rings to the bowl along with the lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. Stir well and taste; adjust seasoning with additional lime juice, fish sauce, or brown sugar if needed. Set the dressing aside to let flavors meld.
- Make the Rice Powder: Heat a small frying pan over medium-high heat. Add the uncooked jasmine rice and toast it, stirring frequently, until the grains turn golden and emit a nutty aroma, about 10 minutes. Remove from heat and allow to cool briefly. Using a spice grinder or mortar and pestle, grind the toasted rice into a coarse powder.
- Cook the Steak: Heat vegetable oil in a skillet over medium-high heat until hot. Sear the New York strip steak for 5 to 6 minutes on one side until well browned. Flip and cook the other side for another 5 to 6 minutes until dark brown and the internal temperature reaches medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices. Slice thinly and then cut into bite-size pieces.
- Assemble the Salad: In a medium bowl, combine the sliced beef and any resting juices with the thinly sliced shallots, chopped mint, and chopped cilantro. Stir the reserved dressing and pour it over the beef mixture. Toss gently to coat everything evenly. Sprinkle the ground toasted rice over the salad and toss again.
- Serve: Arrange lettuce leaves on serving plates and top with the beef salad mixture. Garnish with halved cherry tomatoes and sliced cucumbers for a fresh, crisp contrast. Serve immediately and enjoy the vibrant flavors of this Thai classic.
Notes
- Grind the toasted rice into a coarse powder rather than fine flour to maintain texture in the salad.
- Adjust the level of spiciness by controlling the amount of jalapeno and red chile flakes used.
- Resting the steak after cooking is essential to keep the meat juicy and tender.
- Use fresh herbs like mint and cilantro to enhance the authentic Thai flavor profile.
- This salad is best served fresh; avoid making it too far ahead as lettuce can wilt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
