Beef Waterfall | Neua Nam Tok | เนื้อย่างน้ำตก

Make Toasted Rice Powder: Start by making toasted rice powder. Place enough uncooked sticky rice in a pan so that it covers the bottom in a single layer. Turn the heat on to low or medium low. Allow the rice to dry fry until it is evenly golden brown, stirring regularly to prevent burning. Once it is golden brown, remove from pan and let cool. Then pulse in a spice grinder or coffee grinder until the texture resembles coarse sand.

Grill the Steak: Prepare your steak by washing it and patting it dry. If it's very thick (more than an inch), you can butterfly it to achieve a thinner cut. You can marinate it if you like, or just sprinkle salt and pepper before grilling. Grill the steak over medium high heat until it's medium rare. Let the meat rest for a few minutes and then slice against the grain into thin slices.

Prepare the Herbs: While the steak is grilling, prepare the fresh herbs. Wash and dry the cilantros and mint. If your mint leaves are small, there's no need to chop them. If they're on the larger side, coarsely chop them. Chop the cilantro leaves coarsely and the sawtooth coriander leaves finely. Slice the shallot finely.

Assemble the Salad: Combine the sliced steak with the prepared herbs. Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder and toss everything together. Do a taste test and adjust the seasonings to your preference. The salad should be vibrantly spicy, sour, and salty. Serve with a wedge of cabbage, several long beans, and a basket of warm sticky rice.