Easy Thai Steak Salad
Succulent, tender, and juicy steak served with a vibrant Thai inspired salad drizzled with an umami saturated vinaigrette. This steak has a beautiful crust with a medium-rare center, without any dryness.
Why this Works
One of the widely accepted myths in food is that the perfect steak does not require anything more than butter, salt, and pepper. The Thai Steak Salad may turn that idea on its head as it proves to be the perfect pairing yielding a dish with salt, tang, fat, heat, and sweetness. This meal may be easily stretched to feed multiple people with the addition of more greens and salad toppings!
Which type of beef do I need?
Get the Boneless Strip Steak which is also known as top loin or New York strip. You may also substitute with Rib Eye or Filet Mignon! Be sure to choose a steak that is not too thin which will prevent overcooking. Target a piece around 1.5 inches thick.
How do I cook a steak?
It is essential to sear the steak quickly. To achieve that, make sure to preheat the pan on high heat and bring it up to full temperature before adding in the fat. I personally prefer to use butter over other oils.
What is the alternative method of cooking steak?
An alternative method is called reverse searing. This involves baking the steak first in an oven preheated at 275°F/135°C. The goal is to go low and slow. Bake until the steak reaches an internal temperature that is 10° below your targeted doneness. Sear in a hot pan greased with fat for 2 mins on each side. This helps to dry the surface area before searing creating a tastier crust. In addition, sear the sides of your steak! The additional browning adds more flavor while preventing overcooking because the steak is constantly being moved.
What is fish sauce?
Fish sauce (nuoc mam) is a staple in Southeast Asian cuisine and is known for its dark brown, clear appearance. This fermented liquid seasoning is made from fish and is characterized by its strong, pungent aroma. It has a distinct taste that is a blend of sweet, salty, and slightly briny flavors.
How do I buy fish sauce?
With many different brands available, it can be overwhelming to choose the right nuoc mam. However, my Southeast Asian grandmother prefers the Three Crabs Brand pictured below which is reputable. Please note that there may be brands that have very similar names that are of poorer quality. If a reputable brand that you recognize is unavailable to you, consider the following:
- Read the ingredients: Look for a high percentage of anchovy extract and salt, as this is an indication of high quality. Some lower-quality fish sauces contain added sugars, preservatives, and artificial flavors.
- Consider the color: Fish sauce should be amber-brown in color and relatively clear. If the sauce is very dark, it may indicate over-processing or the addition of caramel color.
- Choose a reputable brand: Look for well-established brands with a proven track record of producing high-quality fish sauce. You can also ask for recommendations from friends or family who have used fish sauce before.
How is fish sauce used?
In cooking, fish sauce is used to add saltiness and a rich umami flavor to dishes. It is commonly used as a seasoning in pho broth, as a dipping sauce in Vietnam, in marinades and sauces for Thai cuisine, and to enhance the flavor of various dishes.
Thai Steak Salad
Ingredients
Thai Beef
- 1 lemongrass tough outer leaves discarded, thinly sliced
- 2 kefir lime leaves optional
- 2 garlic cloves trimmed, minced
- 1/2 lime juiced
- 2 tsp fish sauce
- 1 tsp sugar
- 1/4 tsp freshly ground black pepper
- 1 lb rib eye steak patted dry
- 4 tbsp unsalted butter
Dressing
- 2 tsp fish sauce
- 1 tsp sugar
- 1/2 lime juiced
- 2 tbsp broth or stock
Toppings
- 1/3 English cucumber diced
- 1 lemongrass tough outer leaves discarded, thinly sliced
- 1/2 pint gooseberries halved
- 1 red bird’s eye chili destemmed, sliced
- 1 shallot trimmed, peeled, minced
- 4 sprigs fresh mint fronds only
- Parsley optional
- Greens optional to make this recipe stretch further
Instructions
- Marinade | Add lime juice, fish sauce, sugar, garlic, freshly ground black pepper, and lemongrass into a bag. Add the steak. Shake the bag and marinate the beef for 15 minutes at room temperature.
- Dressing | Add the fish sauce, sugar, lime juice, and stock into a bowl and mix. Set aside.
- Steak | Set a skillet over a stove on high heat. Let the pan come to full temperature before adding butter. Remove the steak from the bag leaving behind any sediment and add the marinated steak onto the center of the skillet. Sear without disturbing the protein for at least 2 minutes on each side (edges included) or until the internal temperature of your desired doneness is reached. The visual cue that you're looking for is a dark brown crust. An alternative method is to bake the steak first in an oven preheated at 275°F/135°C. The goal is to go low and slow. Bake until the steak reaches an internal temperature that is 10°F/12°C below your targeted doneness. Sear in a hot pan greased with fat for 2 mins on each side. This helps to dry the surface area before searing creating a tastier crust.
- Assemble | Add the beef into the bowl with dressing. Top with cucumbers, lemongrass, shallots, gooseberries, chilies, mint, and cucumbers. Let the beef sit for 10 minutes before slicing into strips.
One Comment