Steak Thai Salad
This delicious Thai salad (aka yum neua yang) combines fragrant herbs, juicy steak, and a savory and spicy dressing made from fish sauce. It's a wonderful combination of flavors and textures and so easy to put together.
Equipment
Cast iron pan
Sharp knife
Ingredients
- 1 tablespoon cooking oil
- 1 pound steak of choice (I used ribeye)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 1/2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1/4 cup fresh lime
- 1 birdseye chili (leave whole for less spicy, chop finely for very spicy)
Salad ingredients
- lettuce, chopped
- tomatoes, sliced
- onions, sliced
- carrots, shredded
- cucumbers, sliced
- mint leaves, chopped
- cilantro, chopped
Instructions
- Gather the ingredients.
- Heat up the cast iron pan over medium heat with oil. Take the steak and season both sides with salt and pepper. When the pan is nice and hot, place the steak in the pan to sear.
- Cook to your desired doneness (you can use the finger test to check your steak). I like my steak medium to medium-rare, which takes about 3-5 minutes on each side depending on thickness. Turn off heat and set aside to rest as you prepare the rest of the salad.
- Prepare the dressing. In a bowl mix the fish sauce, brown sugar, fresh lime, and chili. Stir until the sugar is dissolved.
- On a serving platter, combine your salad ingredients of choice. Slice your steak into bize size pieces and place on top of the salad. Drizzle with the salad dressing, toss, and enjoy!
Notes
- This salad is all about the herbs. Other herbs you can add include Thai basil, perilla leaves, or parsley. Chop them up to release their fragrance.
- Be sure to taste the dressing and adjust to your liking. I like mine full of fresh lime with a slight saltiness from the fish sauce.
- I like using ribeye or New York strip steak for this recipe. You can also use London broil or sirloin.
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