Yum Neua Yang Nam Tok (Fiery Grilled Beef Salad)
1 T. fish sauce
1/4 c. tamari
2 t. sugar
1 lb flank steak, boneless top sirloin, or ribeye
1/4 c. fish sauce
1/4 c. fresh lime juice
1 T. toasted rice powder* (omit for paleo version)
1 t. sugar
1 t. chili pepper flakes (or 1 small birds eye chili finely sliced)
2 green onions, thinly sliced
1 shallot, minced
1/4 – 1/3 c. cilantro leaves, coarsely chopped
3 – 5 romaine lettuce leaves, torn in bite size pieces
1 – 2 small cucumbers, peeled and sliced into disks
6 – 8 grape or cherry tomatoes, quartered
6 baby carrots, cut into 1″ long matchsticks
6 mint leaves, torn into small pieces or chiffonade cut
1. Combine fish sauce, tamari, and sugar in a shallow baking dish or large ziploc bag. Add steak and marinate for 1 hour, turning occasionally.
2. Meanwhile, prepare vegetables and set aside.
3. In a small bowl, whisk together fish sauce, lime juice, toasted rice powder, sugar, and red pepper flakes. Stir in cilantro, green onions, and shallot. Taste and adjust it to your liking by adding more lime juice, sugar, chili, or fish sauce. Set aside.
4. Grill steak over a very hot fire or under a high broiler until medium rare, about 3 – 5 minutes on each side depending on thickness of cut. Remove to a cutting board and let rest for five minutes, then slice thinly at about a 45 degree angle against the grain into 2 inch strips.
5. In a large bowl, toss beef, dressing, and salad and serve.
*Toast 1 T. short grain rice in a small skillet, 3-5 minutes over high heat, shaking the pan or stirring constantly, until golden brown. Be careful not to let the grains burn. Remove from heat and let cool completely. Pound/Grind with a mortar and pestle to a coarse powder. (You can also use a spice grinder.)