Description
This vibrant Thai Beef Salad combines tender, seared steak with fresh herbs, crunchy veggies, a zesty lime and fish sauce dressing, and an irresistible sprinkle of toasted rice powder. It’s a refreshing, savory, and lightly spicy dish that brings a bold explosion of flavors to your table — perfect for a light dinner or a show-stopping appetizer!
Ingredients
For the 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 core only)
1 1/4 teaspoons brown sugar
1/4 teaspoon red chile flakes
For the Steak:
1/2 tablespoon vegetable oil
1 New York strip steak (1-inch thick, about 9–10 ounces)
For the Rice Powder:
2 tablespoons uncooked jasmine rice or white rice
For the Salad:
2 medium shallots, thinly sliced
1/4 cup fresh mint leaves, roughly chopped
3 tablespoons chopped cilantro (leaves and stems)
Lettuce of your choice (butter lettuce, romaine, iceberg, or blend)
Cherry tomatoes, halved
Cucumbers, sliced
Instructions
To make the dressing, mince the garlic and half of the jalapeno. Slice the other half into thin rings. In a small bowl, mix the minced garlic, minced jalapeno, lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings as needed, then set aside.
To make the toasted rice powder, toast the uncooked rice in a small skillet over medium-high heat, stirring frequently, until golden brown, about 10 minutes. Let it cool slightly, then grind into a coarse powder using a spice grinder or mortar and pestle.
To cook the steak, heat vegetable oil in a skillet over medium-high heat. Sear the steak for about 5–6 minutes per side, or until well browned and cooked to medium-rare. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain and cut into bite-sized pieces.
To assemble the salad, in a medium bowl, combine the sliced steak (with juices), sliced shallots, chopped mint, and chopped cilantro. Stir the dressing and pour it over the steak mixture. Toss gently to coat.
Add the toasted rice powder and toss again to combine.
Serve the dressed steak salad over a bed of lettuce and garnish with halved cherry tomatoes, cucumber slices, and jalapeno rings.
Notes
For a spicier version, add extra jalapeno or an additional pinch of red chile flakes to the dressing.
Butter lettuce provides a tender, delicate base, but romaine or iceberg will offer more crunch if preferred.
You can substitute skirt steak or flank steak if New York strip is unavailable.
Prepare the dressing, toasted rice powder, and vegetables ahead of time for quick salad assembly later.
Leftovers can be stored in the refrigerator for up to 1 day, although it’s best enjoyed freshly tossed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Dish
- Method: Searing, Mixing
- Cuisine: Thai, Asian