Thai Steak Salad
Bursting with bright color, this main course salad puts a fresh spin on summer entertaining. Look at your local farmers’ market or in the produce section of your grocery store for edible flowers, which elevate this pretty salad to a company-worthy supper. If you can find Thai basil, it makes an aromatic addition.
Ingredients
For the steak:
- 1/4 cup (2 fl. oz./60 ml) tamari
- 1/4 cup (2 fl. oz./60 ml) oyster sauce
- 2 Tbs. dark brown sugar
- 1 lb. (500 g) skirt steak, flank steak, or tri-tip, cut into 3 equal pieces
- 2 Tbs. vegetable oil
For the dressing:
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice (from about 2 large limes)
- 2 Tbs. fish sauce
- 2 tsp. dark brown sugar
- 1 to 2 tsp. red pepper flakes, to taste
For the salad:
- 1/4 cup (1 3/4 oz./50 g) uncooked jasmine rice
- 1/2 tsp. grated lime zest
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 2 medium shallots, thinly sliced lengthwise
- 1 Persian cucumber, thinly sliced
- 1 cup (2 oz./60 g) coarsely chopped spinach or kale
- 1 cup (1 oz./30 g) chopped fresh cilantro
- 1 cup (1 oz./30 g) chopped fresh mint leaves
- A handful of edible flowers such as nasturtiums or squash blossoms (optional)
Directions
To prepare the steak, in a large nonreactive bowl, whisk together the tamari, oyster sauce and brown sugar until the sugar is dissolved. Add the steak, turn to coat and refrigerate, covered, for at least 2 hours and up to overnight, turning the steak once halfway through. Remove the steak from the refrigerator 30 to 45 minutes before cooking to allow it to come to room temperature.
To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, brown sugar and red pepper flakes to taste. Set aside.
Remove the steak from the marinade, shaking off any excess.
In a nonstick fry pan over medium-high heat, warm the oil until shimmering, about 2 minutes. Add the steak and sear until browned, 2 to 4 minutes. Turn the steak and cook on the second side until an instant-read thermometer inserted into the steak registers 135°F (57°C) for medium, or until cooked until your desired doneness, 2 to 4 minutes. (Lower the heat if the oil begins to smoke.) Transfer the steak to a cutting board and let rest for 10 minutes.
Meanwhile, make the salad: In a fry pan over medium heat, toast the rice until light golden brown, about 3 minutes. Add the lime zest and cook until the mixture is a rich golden brown, 1 to 2 minutes. Transfer the mixture to a mortar, spice grinder or high-speed blender and pound or blend until the mixture is the consistency of very coarse sand. Set aside.
Thinly slice the steak across the grain.
In a large bowl, combine the tomatoes, shallots, cucumber, spinach, cilantro, mint, toasted rice mixture and steak. Add the dressing and toss to combine. Garnish with the edible flowers and serve immediately. Serves 4.
Williams Sonoma Test Kitchen