2If time allows, salt the steak a day in advance and let it sit uncovered overnight to season it from within and dry the outside for a better crust.
3Sear the steak in a pan until a good crust is achieved, flipping with tongs.
4Remove the steak from the pan and let it rest.
5Add oil to the same pan and grate garlic into it.
6Toast the garlic in the pan, scraping the fond, until golden brown.
7Transfer the toasted garlic and oil to a bowl.
8Add lime juice to the bowl.
9Add fish sauce to the bowl.
10Add sugar to the bowl.
11Add chilies to the bowl (adjusting amount for desired heat).
12Chop green chilies.
13Add chopped chilies to the bowl and toss with the dressing.
14Add shallots to the dressing and mix.
15Add tomatoes, cucumbers, cilantro, mint, and basil to the bowl.
16Slice the rested steak thinly against the grain.
17Add the sliced steak and any accumulated juices to the salad bowl.
18Toast rice in a dry pan until golden brown.
19Transfer the toasted rice to a mortar and pestle and grind it into a powder.
20Add the toasted rice powder to the salad.
21Toss all ingredients together thoroughly to combine.
22Serve the Thai beef salad.
Ingredients
Hanger steak
Salt
Garlic
Lime juice
Fish sauce
Sugar
Chilies
Shallots
Tomatoes
Cucumbers
Cilantro
Mint
Basil
Toasted rice powder
Equipment
PanTongsBaking sheetWire rackMicroplaneSpatulaBowlLime squeezerKnifeCutting boardMortar and pestle
Tips
Salt the steak a day in advance and let it sit uncovered overnight to season it from within and dry the outside, which helps achieve the ultimate crust when searing.
For hanger steak, medium doneness is best.
Slice the steak thinly against the grain to keep it tender.