Thai Beef Salad

Name: Thai Beef Salad
Cook time: 12 min
Yield: 4 servings
Cuisine: thai
Ingredients: 680 g flank steak trimmed and patted dry; 10 ml neutral oil divided; 4 g fine salt divided; 2 g black pepper ground; 60 ml lime juice freshly squeezed; 30 ml fish sauce; 15 g brown sugar; 6 g garlic finely grated; 1 number red Thai chili thinly sliced; 20 ml neutral oil divided; 3 g fine salt divided; 180 g mixed salad greens washed and dried; 200 g cucumber thinly sliced; 120 g carrot julienned; 40 g scallions thinly sliced; 20 g cilantro leaves and tender stems roughly chopped; 10 g mint leaves torn; 30 g roasted peanuts roughly chopped

Sliced beef is briefly grilled, rested, and tossed over crisp greens with cucumber, carrot, scallions, cilantro, mint, and a lime-fish sauce dressing. The salad is finished with roasted peanuts for crunch and served as a main-course salad with strong acid, salt, heat, and fresh herb notes.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

680 g flank steak trimmed and patted dry
10 ml neutral oil divided
4 g fine salt divided
2 g black pepper ground
60 ml lime juice freshly squeezed
30 ml fish sauce
15 g brown sugar
6 g garlic finely grated
1 number red Thai chili thinly sliced
20 ml neutral oil divided
3 g fine salt divided
180 g mixed salad greens washed and dried
200 g cucumber thinly sliced
120 g carrot julienned
40 g scallions thinly sliced
20 g cilantro leaves and tender stems roughly chopped
10 g mint leaves torn
30 g roasted peanuts roughly chopped

Instructions

Pat the beef dry. Rub it with 10 ml of the oil, 4 g of the salt, and the black pepper. Let it stand while you prep the vegetables and dressing. The beef is evenly coated and ready for the pan or grill pan.
Make the dressing in a small bowl by whisking the lime juice, fish sauce, brown sugar, garlic, chili, the remaining 20 ml oil, and the remaining 3 g salt from the recipe totals until the sugar dissolves. The dressing looks emulsified and tastes salty, sharp, and lightly sweet with heat at the finish.
Heat a grill pan or skillet over medium-high heat until very hot. Cook the beef for 3 to 5 minutes per side, depending on thickness, until browned outside. Check the internal temperature in the thickest part near the end of cooking; it should reach 54 to 57°C for medium-rare or 60 to 63°C for medium. The beef has a deep browned crust and an instant-read thermometer reaches the target temperature.
Transfer the beef to a board and rest for 5 minutes, then slice thinly against the grain. The juices settle and the slices are thin and tender.
In a large bowl, combine the greens, cucumber, carrot, scallions, cilantro, and mint. Add about two-thirds of the dressing and toss just until lightly coated; add the remaining dressing only if needed. The vegetables are glossy but still crisp and not soggy.
Top the salad with the sliced beef and any accumulated juices. Sprinkle with the chopped peanuts if using, then serve immediately. The beef is warm, the greens are crisp, and the salad has a bright lime aroma.