Thai Grilled Beef Salad with Toasted Rice and Herbs

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A classic Thai Isaan-style grilled beef salad that balances smoky charred beef with bright lime, fresh herbs, and the nutty crunch of homemade toasted rice powder. It's light, fiery, and deeply savory, traditionally served with crisp lettuce leaves for wrapping.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 9 gSugar
• 29 gProtein
• 780 mgSodium
• 680 mgPotassium
• 85 mgCalcium
• 3.8 mgIron
• 22 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the beef

• 1 lb (450 g) flank or sirloin steak, about 1 inch thick
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper

For the toasted rice powder

• 3 tablespoons raw Thai sticky rice (or jasmine rice)

For the dressing

• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar, finely chopped (or brown sugar)
• 2 to 4 Thai bird's eye chilies, finely sliced
• 1 large garlic clove, finely grated

For the salad and serving

• 1/2 medium red onion, very thinly sliced
• 3 shallots, very thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves and tender stems
• 1/4 cup sawtooth coriander leaves (optional)
• 1 cup cherry tomatoes, halved
• 1 small head butter or Bibb lettuce, leaves separated

Directions

1. Make the toasted rice powder: add the raw sticky rice to a dry skillet over medium-low heat and toast, stirring constantly, until deep golden brown and fragrant, about 6 to 8 minutes. Transfer to a mortar and pestle or spice grinder and crush to a coarse powder; set aside.
2. Prepare the grill: heat a charcoal grill, grill pan, or cast-iron skillet over high heat until very hot. Pat the steak dry, rub all over with the oil, and season generously with salt and white pepper.
3. Grill the steak for about 3 to 4 minutes per side for medium-rare, until nicely charred on the outside. Transfer to a cutting board, tent loosely with foil, and let rest for 8 minutes so the juices redistribute.
4. While the steak rests, make the dressing: in a small bowl, whisk together the lime juice, fish sauce, palm sugar, chilies, and grated garlic until the sugar fully dissolves. Taste and adjust with more lime for tartness or fish sauce for saltiness.
5. Slice the rested steak thinly across the grain into bite-sized strips, about 1/8 inch thick. In a large mixing bowl, combine the warm beef with the red onion, shallots, mint, cilantro, sawtooth coriander, and cherry tomatoes.
6. Pour the dressing over the salad and toss gently to coat. Sprinkle 2 tablespoons of the toasted rice powder over the top and toss once more so the rice sticks to the beef.
7. Taste and adjust seasoning, adding more chilies for heat or a pinch more sugar to balance. Mound the salad onto a platter and serve immediately with the lettuce leaves on the side for wrapping, passing extra toasted rice powder at the table.

Cook’s Notes

• Toast the rice over medium-low heat and stir constantly; it burns quickly once it starts browning.
• For the most tender beef, always slice across the grain and serve the salad while the meat is still slightly warm.
• Adjust the chili quantity to your heat preference; remove the seeds for a milder salad.
• Add the toasted rice powder at the very end to preserve its nutty crunch and aroma.
• Serve with sticky rice or jasmine rice on the side to turn this into a more substantial meal.

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