About this recipe

✨

Recipe highlight

Why you’ll love it

Smoky grilled beef, lime, chili, and herbs create one of Thailand’s most vibrant meat salads with explosive flavor in every bite. 🥩

Ingredients

• Beef
• 🥩 450 g flank steak or sirloin (16 oz)
• 🧂 3 g salt (½ tsp / 0.1 oz)
• ⚪ 1 g white pepper (¼ tsp / 0.04 oz)
• Dressing
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🍬 10 g palm sugar (2 tsp / 0.35 oz)
• 🌶️ 6 g Thai chili flakes (1 tsp / 0.2 oz)
• Salad
• 🧅 80 g shallots, thin sliced (⅔ cup / 2.8 oz)
• 🌿 15 g mint leaves (¼ cup / 0.5 oz)
• 🌿 10 g cilantro leaves (2 tbsp / 0.35 oz)
• 🌾 10 g toasted rice powder (1 tbsp / 0.35 oz)
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)

Preparation

• 1 Season the beef Rub steak with salt and white pepper and let it rest 10 min before grilling. 🥩
• 2 Grill the steak Grill beef over high heat about 3–4 min per side until medium rare. 🔥
• 3 Rest the meat Let the steak rest 5 min so juices redistribute. 🛋
• 4 Slice the beef Slice steak thinly against the grain for tender pieces. 🔪
• 5 Make the dressing Mix fish sauce, lime juice, palm sugar, and chili flakes until sugar dissolves. 🥣
• 6 Combine the salad Add sliced beef, shallots, scallions, mint, and cilantro into a bowl. 🌿
• 7 Toss with dressing Pour dressing over the salad and gently toss everything together. 🍲
• 8 Finish with rice powder Sprinkle toasted rice powder over the salad just before serving. 🍽️

Timing details

Nutrition

Estimated values per serving.

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