Thai Grilled Steak Salad - Neua Yang Nam Tok
A steak salad recipe like you've never seen before. Marinated grilled steaks are thinly sliced and tossed with an abundance of Thai herbs and a spicy tart dressing. A classic dish of Northeastern Thailand.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz picanha steak, tri-tip, or another grilling steak (about 1-inch thick)
- ¼ teaspoon ground black pepper
- 1 teaspoon soy sauce
- 1 ½ teaspoons oyster sauce
- ¾ teaspoon sugar
- ½ tablespoon water
- 2 teaspoons neutral oil
- 2 tablespoons uncooked jasmine or Thai glutinous rice
- 1 makrut lime leaf (optional)
- 2 teaspoons fish sauce
- 2 tablespoons water or unsalted chicken or beef stock
- 1 tablespoon fresh lime juice
- ½ teaspoon sugar
- ½ teaspoon roasted chili flakes (or to taste)
- 1 small stalk lemongrass (bottom half only, thinly sliced)
- 3 tablespoons thinly sliced shallots
- ½ cup mint leaves (loosely packed)
- ½ cup chopped cilantro
- 2-3 leaves sawtooth coriander (chopped, optional)
- Thai sticky rice (for serving)
Instructions
- 1
Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
- 2
If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.*For this dish I prefer medium doneness, so I pull it off the grill at an internal temperature of 135°F, and let it rest until the final temperature reaches 145°F. Insert an instant-read thermometer sideways into the center of the steak for an accurate reading. Allow the steak to rest on a plate while you prep the rest of the salad, keeping all the liquid that pools on the plate.
- 3
While the steak rests, make the toasted rice powder by adding the rice and the makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown colour, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
- 4
Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
- 5
Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavour feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.