Ingredients
Dressing
- 1 clove garlic, minced
- 1 jalapeno, halved (one half minced, one half sliced into rings)
- 1 lime, juiced
- 1 1/2 tablespoons fish sauce
- 2 tablespoons minced lemongrass (tender white core only, chopped)
- 1 1/4 teaspoons brown sugar
- 1/4 teaspoon red chile flakes
Rice Powder
- 2 tablespoons uncooked jasmine rice (or long or short grain white rice)
Beef and Salad
- 1/2 tablespoon vegetable oil
- 1 New York strip steak, 1 inch thick (9 to 10 oz.)
- 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 choosing (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, lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes to the bowl. Stir well to combine. Taste and adjust the seasoning by adding more lime juice, fish sauce, or sugar according to your preference. Set the dressing aside to let the flavors meld.
- Make the rice powder: Heat a small frying pan over medium-high heat and add the uncooked jasmine rice. Toast the rice, stirring frequently, until the grains turn a golden brown color and emit a nutty aroma, about 10 minutes. Remove from heat and let cool for a few minutes. Once cooled, grind the toasted rice into a coarse powder using a spice grinder or mortar and pestle.
- Cook the steak: Heat the vegetable oil in a skillet over medium-high heat. When the oil is hot, add the New York strip steak to the skillet. Sear the steak on one side until it’s well browned, about 5 to 6 minutes. Flip the steak and cook the other side until it is also dark brown and the meat reaches medium rare, about another 5 to 6 minutes. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.
- Assemble the salad: Slice the rested steak thinly, then cut the slices into bite-sized pieces. In a medium bowl, combine the beef pieces and any juices, sliced shallots, chopped mint, and cilantro. Stir the prepared dressing again and pour it over the beef mixture. Toss gently to coat everything evenly. Add the ground toasted rice powder and toss lightly to combine.
- Serve: Arrange a bed of lettuce on serving plates. Spoon the beef salad mixture over the lettuce and garnish with halved cherry tomatoes and sliced cucumbers. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For the lemongrass, remove the tough outer leaves and use only the tender white core minced finely for the best flavor.
- Adjust the amount of jalapeno and red chile flakes for desired spice level.
- Letting the steak rest after cooking ensures a juicy and tender texture.
- Toasting the rice adds a unique nutty flavor and texture to the dish.
- This salad is best served fresh but can be prepared up to the tossing stage in advance, keeping dressing and herbs separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Thai
