The REAL Steak Salad - Thai "Waterfall" Salad เนื้อย่างน้ำตก

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce provides umami flavor while reducing sodium.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

Start by making the marinade with oyster sauce, soy sauce, sugar, water, vegetable oil, and black pepper; stir to combine.

Coat the picanha steak with the marinade and let it sit for at least 2 hours, preferably overnight, turning occasionally.

Preheat the grill to medium-high heat.

Grill the steak, covering the grill for even doneness, flipping at least twice to get nice grill marks.

Grill until the internal temperature reaches 135°F, then remove from the grill and let it rest until it reaches 145°F.

While the steak is resting, prepare the toasted rice powder by toasting uncooked jasmine rice in a dry skillet over high heat until deep brown.

Optionally, add a magrude lime leaf to the skillet while toasting the rice.

Once toasted, grind the rice (and lime leaf if used) into a powder using a mortar and pestle or coffee grinder.

Slice the rested steak thinly into bite-sized pieces.

In a bowl, combine the sliced steak with fish sauce, water, lime juice, sugar, roasted chili flakes, and the toasted rice powder; mix well.

Add thinly sliced lemongrass, shallots, mint, cilantro, and sawtooth coriander to the bowl and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens