Thai salads represent the breadth of flavors that the cuisine has to offer, often abundant in sweetness, sourness and spice.
We’ve tackled a relatively simple salad that always seems to have delicious dallas filipino restaurant results—you just can’t screw this up. Toss cucumbers, and a fistful of various herbs like mint and cilantro into a bowl of a vinaigrette made with nothing more than five ingredients. The beef of this salad is often cooked rare (its Thai name nuea yang nam tok means waterfall, since the juices from the meat must run like one), but you can cook it to your liking. In 30 minutes or less, you’ll have a Thai staple on your table.
Thai Steak Salad
- Serves: 2-5
- Active time: 45 mins
- Total time: 45 mins
- Difficulty: Easy
- 4 tbsp. lime juice
- 2 tbsp. fish sauce
- 1 tbsp palm sugar (or light brown sugar)
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 500g steak
- 1 tbsp olive oil
- Salt and pepper, to taste
Thai Steak Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, cut into ½ inch pieces
- ½ cup red onion, thinly sliced
- 2 tbsp. mint leaves, picked
- ¼ cup cilantro leaves, picked
- 2 bird’s eye chilies, sliced
- In a medium bowl, combine the lime juice, fish
sauce, sugar, garlic, and sesame oil.
- Mix until sugar is dissolved and set aside.
- Rub the steak in olive oil and season with salt
- Grill steak over high heat until medium rare, about 4 minutes each side.
- Set steak aside and cool completely.
- Take the cooled steak and slice very thinly.
- In a large bowl, toss together the tomatoes, cucumber, red onion, mint, cilantro, chili, and steak.
- Add dressing, 2 tbsps. at a time, until everything is coated.