Yum Nua: Thai Grilled Beef Salad with Mint, Chili and Lime

Steps

1. Step 1

   Rub the flank steak all over with the oil, fish sauce, sugar and a few grinds of black pepper. Leave it on a plate at room temperature while you prepare everything else, at least 20 minutes.

   20 min, hands-off

   • 1 1/2 lb flank steak
   • 1 tbsp vegetable oil
   • 1 tbsp fish sauce
   • 1 tsp sugar
   • black pepper
2. Step 2

   Make the toasted rice powder: put the rice in a small dry skillet over medium heat and toast, shaking often, until deep golden brown and nutty-smelling, 6 to 8 minutes. Tip onto a plate to cool, then grind to a coarse, sandy powder in a mortar or spice grinder.

   10 min

   • 2 tbsp uncooked jasmine rice
3. Step 3

   Whisk the lime juice, fish sauce, sugar, sliced chilies and garlic in a small bowl until the sugar dissolves. Taste: it should be sharp, salty and a little sweet. Add more sugar or lime by the teaspoon if needed.

   5 min

   • 1/4 cup fresh lime juice (about 2 limes)
   • 3 tbsp fish sauce
   • 1 tbsp palm sugar or light brown sugar
   • 2 Thai bird chilies
   • 1 clove garlic
4. Step 4

   Put the shallots, cherry tomatoes, cucumber and scallions in a large bowl. Keep the mint, cilantro and lettuce in the fridge for now.

   • 2 shallots
   • 1 cup cherry tomatoes
   • 1 English cucumber
   • 3 scallions
5. Step 5

   Heat a grill to high (or a grill pan or heavy skillet over high heat on the stovetop until just smoking). Grill the steak 4 to 5 minutes per side for medium-rare, until well charred outside and an instant-read thermometer reads 130°F in the thickest part.

   10 min · 130°F

   • 1 1/2 lb flank steak
6. Step 6

   Move the steak to a cutting board and rest 5 to 10 minutes. Then slice it as thinly as you can against the grain, holding the knife at a slight angle.

   8 min, hands-off

7. Step 7

   Add the warm steak slices and any juices from the board to the bowl of vegetables. Pour over the dressing, add the mint and cilantro, and toss gently with your hands or tongs just until everything is coated.

   • 1 cup fresh mint leaves
   • 1 cup fresh cilantro leaves and tender stems
8. Step 8

   Line a platter or shallow bowls with the butter lettuce leaves and pile the salad on top. Spoon over any dressing left in the bowl and sprinkle generously with the toasted rice powder. Serve right away, while the beef is still warm.

   • 1 head butter lettuce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026