Thai beef salad

Name: Thai beef salad
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 whole hanger steak; kosher salt; cooking oil; 4 clove garlic minced; lime juice; fish sauce; sugar; 3 whole thai chilies finely chopped; 2 whole shallots thinly sliced; 1 cup cherry tomatoes halved; 1 whole cucumber sliced; cilantro; mint; basil; 2 tbsp uncooked white rice

Serves 2

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Thai beef salad

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Serves 2

Directions

1Season the hanger steak generously with salt on all sides.
2Sear the steak in a hot pan until well-browned, then set aside to rest.
3Add oil to the same pan, add minced garlic, and toast until golden.
4Combine the toasted garlic and oil in a large bowl with lime juice, fish sauce, sugar, and finely chopped Thai chilies.
5Add the sliced shallots, tomatoes, cucumber, cilantro, mint, and basil to the dressing bowl and toss.
6Slice the rested steak thinly against the grain and add it to the bowl.
7Add the meat juices from the resting board to the salad.
8Toast the white rice in a dry pan until golden brown, then crush it into a coarse powder using a mortar and pestle.
9Add the toasted rice powder to the salad and toss to combine.

Ingredients

1 whole hanger steak
kosher salt
cooking oil
4 clove garlic, minced
lime juice
fish sauce
sugar
3 whole thai chilies, finely chopped
2 whole shallots, thinly sliced
1 cup cherry tomatoes, halved
1 whole cucumber, sliced
cilantro
mint
basil
2 tbsp uncooked white rice

Equipment

skillettongschef's knifecutting boardmixing bowlcitrus juicerspatulamortar and pestle

Tips

If you have the time, salt the steak a day in advance and let it sit uncovered in the fridge to season and dry the exterior for a better crust.
Slice the steak against the grain to keep it tender.
Use a good amount of Thai chilies for heat.
The toasted rice powder adds nuttiness and a pleasant crunch.

Thai beef salad

Serves 2

instagram.com

Thai beef salad

instagram.com

Serves 2

Directions

1Season the hanger steak generously with salt on all sides.
2Sear the steak in a hot pan until well-browned, then set aside to rest.
3Add oil to the same pan, add minced garlic, and toast until golden.
4Combine the toasted garlic and oil in a large bowl with lime juice, fish sauce, sugar, and finely chopped Thai chilies.
5Add the sliced shallots, tomatoes, cucumber, cilantro, mint, and basil to the dressing bowl and toss.
6Slice the rested steak thinly against the grain and add it to the bowl.
7Add the meat juices from the resting board to the salad.
8Toast the white rice in a dry pan until golden brown, then crush it into a coarse powder using a mortar and pestle.
9Add the toasted rice powder to the salad and toss to combine.

Ingredients

1 whole hanger steak
kosher salt
cooking oil
4 clove garlic, minced
lime juice
fish sauce
sugar
3 whole thai chilies, finely chopped
2 whole shallots, thinly sliced
1 cup cherry tomatoes, halved
1 whole cucumber, sliced
cilantro
mint
basil
2 tbsp uncooked white rice

Equipment

skillettongschef's knifecutting boardmixing bowlcitrus juicerspatulamortar and pestle

Tips

If you have the time, salt the steak a day in advance and let it sit uncovered in the fridge to season and dry the exterior for a better crust.
Slice the steak against the grain to keep it tender.
Use a good amount of Thai chilies for heat.
The toasted rice powder adds nuttiness and a pleasant crunch.