泰式牛肉沙律Thai Grilled Beef Salad (Nam Tok Neua)

Prep 15 min·Cook 10 min·Rest 5 min

1. 1You're here
   Step 1.

   Rub the steak with the soy and oil and leave at room temperature while you prepare the herbs.

   400 g Rump or sirloin steak, about 2.5 cm thick1 tsp Light soy sauce (for the steak)1 tbsp Cooking oil

2. 2
   Step 2.

   Slice the shallots and spring onions, pick the mint leaves and chop the coriander.

   3 Shallots, thinly sliced2 stalks Spring onions, sliced15 g Mint leaves3 stalks Coriander, roughly chopped

   Knife work
3. 3
   Step 3.

   Sear the steak in a very hot heavy pan for 3–4 minutes each side, to 52–54°C inside for medium-rare. Rest for 5 minutes.

   400 g Rump or sirloin steak, about 2.5 cm thick

   7 minPan-fry
4. 4
   Step 4.

   Slice the beef thinly across the grain and put it in a bowl with its resting juices.

   400 g Rump or sirloin steak, about 2.5 cm thick

   Knife work
5. 5
   Step 5.

   While the beef is still warm, add the fish sauce, lime juice, sugar and chilli flakes and toss.

   400 g Rump or sirloin steak, about 2.5 cm thick2 tbsp Fish sauce3 tbsp Lime juice1 tsp Palm sugar (or caster sugar)1 tsp Dried chilli flakes, toasted

   Assemble / plate
6. 6
   Step 6.

   Add the shallots, herbs and toasted rice powder, toss once more and serve at once with cucumber, lettuce and rice.

   3 Shallots, thinly sliced2 stalks Spring onions, sliced15 g Mint leaves3 stalks Coriander, roughly chopped1½ tbsp Toasted Rice Powder (Khao Khua)½ Cucumber, sliced1 Little Gem or iceberg leaves240 g Sticky rice or jasmine rice

   Assemble / plate