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Thai Grilled Steak Salad

A vibrant and bold Waterfall Beef Salad, combining juicy grilled steak with fresh herbs and a zesty dressing, perfect for summer evenings and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 8 oz picanha steak, tri-tip, or another grilling steak Use high-quality cuts for best flavor.
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon soy sauce Can use tamari for gluten-free option.
  • 1 1/2 teaspoons oyster sauce
  • 3/4 teaspoon sugar
  • 1/2 tablespoon water
For Grilling
  • 2 teaspoons neutral oil (like vegetable or canola)
  • 2 tablespoons uncooked jasmine or Thai glutinous rice Toast for added flavor.
  • 1 makrut lime leaf optional, for added fragrance
For the Dressing
  • 2 teaspoons fish sauce
  • 2 tablespoons water or unsalted chicken or beef stock
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted chili flakes Adjust to taste.
For Assembly
  • 1 small stalk lemongrass (bottom half only), thinly sliced
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup mint leaves, loosely packed Fresh herbs are crucial.
  • 1/2 cup chopped cilantro
  • 2-3 leaves sawtooth coriander, chopped (optional)
  • for serving Thai sticky rice Use it as the base for serving.

Method
 

Marinate the Steak
  1. In a bowl, combine all marinade ingredients – ground black pepper, soy sauce, oyster sauce, sugar, and water. Mix until the sugar is dissolved. Place the steak in a sealable plastic bag or container with the marinade for at least 2 hours, turning occasionally.
Prep for Grilling
  1. If refrigerated, let the steak sit at room temperature for about 30 minutes before grilling. Preheat your barbecue or grill pan to medium-high heat.
Grill the Steak
  1. Cook the steak for 6 to 8 minutes, turning occasionally until the internal temperature reaches 135°F for medium doneness. After grilling, let the steak rest for a few minutes to seal in the juices.
Toast the Rice
  1. In a dry skillet over medium heat, add the uncooked jasmine or Thai glutinous rice and the makrut lime leaf. Toast until the rice turns golden brown, stirring occasionally, and grind it into a fine powder using a mortar and pestle or spice grinder.
Slice and Mix
  1. Thinly slice the rested steak and combine it in a bowl with steak juices, fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder. Toss gently to coat all the steak slices.
Add Freshness
  1. Incorporate lemongrass, shallots, mint, cilantro, and sawtooth coriander. Toss again to combine, adjusting the flavor with more water or stock if needed.
Serve
  1. Serve immediately on a bed of warm Thai sticky rice, garnished with additional herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish is best enjoyed fresh, but flavors will meld if stored.