Seared Skirt Steak with Nam Jim Jaew and Herb Salad

Steps

1. Step 1

   Pat the steak very dry with paper towels and rub all over with the white pepper and salt. Leave it on the counter while you make the sauce — it should not go into the pan cold.

   20 min, hands-off

   • 1 1/2 lb skirt steak
   • 1 tsp ground white pepper
   • 1 tsp kosher salt
2. Step 2

   Toast the raw rice in a dry skillet over medium heat, shaking often, until it is deep golden and smells nutty, 5 to 8 minutes. Tip it onto a plate to cool, then grind to a coarse, sandy powder in a mortar or spice grinder.

   8 min

   • the rest of the raw jasmine or sticky rice
3. Step 3

   In a small bowl, stir together the fish sauce, lime juice, palm sugar and chili flakes until the sugar dissolves. Stir in the sliced shallot, chopped cilantro and 1 tablespoon of the toasted rice powder. Taste: it should be sharp, salty and a little sweet. Set aside.

   5 min

   • 1 tbsp raw jasmine or sticky rice
   • 3 tbsp fish sauce
   • 3 tbsp lime juice
   • 2 tbsp palm sugar
   • 1–2 tsp Thai chili flakes
   • 2 tbsp shallot
   • 1 tbsp cilantro
4. Step 4

   Heat a cast-iron or heavy skillet over high heat until it is very hot and just beginning to smoke, about 3 minutes. Add the oil and swirl it around.

   3 min

   • 1 tbsp neutral oil
5. Step 5

   Lay in the steak pieces without crowding the pan (work in two batches if needed). Sear 2 to 3 minutes per side, until deeply browned and medium-rare — 125°F to 130°F in the thickest part. Skirt steak is thin, so check early.

   6 min

   • 1 1/2 lb skirt steak
6. Step 6

   Move the steak to a board or plate and let it rest, loosely covered, for 8 to 10 minutes. Save any juices that collect.

   10 min, hands-off

7. Step 7

   Toss the mint, cilantro sprigs, sliced shallots and scallions with the lime juice in a bowl and spread over a serving platter.

   5 min

   • 1 cup mint leaves
   • 1 cup cilantro sprigs
   • 2 shallots
   • 3 scallions
   • 1 tbsp lime juice
8. Step 8

   Slice the steak thinly against the grain (the grain runs across the short width of the steak) and lay it over the herbs. Pour the resting juices on top, sprinkle with a little more toasted rice powder, and serve with the nam jim jaew for spooning and dipping.

   5 min

   • 1 1/2 lb skirt steak
   • 1 tbsp raw jasmine or sticky rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026