Grilled Beef Salad Recipe

Prepare and marinate the ribeye

Pat the ribeye dry with paper towels. In a small bowl whisk together soy sauce, fish sauce, sugar, minced garlic, black pepper and neutral oil. Place the steak in a shallow dish or zip-top bag and coat evenly with the marinade. Refrigerate for 30–60 minutes (up to 2 hours). Remove steak from refrigerator 20 minutes before grilling to come toward room temperature.

Grill the ribeye

Heat a grill or heavy cast-iron skillet to high (450–500°F / 230–260°C). Brush grates or pan with a little oil. Remove excess marinade from steak and place on the hot grill. For medium-rare (recommended), cook about 4–5 minutes per side for a 1-inch thick ribeye; adjust time for thickness and preferred doneness. Use an instant-read thermometer: 125–130°F for medium-rare. Transfer steak to a cutting board and tent loosely with foil; rest for 8–10 minutes before slicing.

Slice the beef

After resting, slice the ribeye thinly across the grain into bite-sized strips or thin slices (about 1/8–1/4 inch thick). Season lightly with 1/4 tsp kosher salt and a pinch of black pepper while warm.

Heat a small dry skillet over medium heat. Add the glutinous rice and toast, stirring constantly, until the grains are golden brown and fragrant, about 5–7 minutes. Watch carefully to avoid burning. When toasted, transfer rice to a mortar and pestle or spice grinder and grind to a coarse powder. If using a pan, add 1/2 tsp oil near the end and toss to help even toasting, then cool before grinding.

Measure out about 2–3 tablespoons of the finished roasted rice powder to use in the salad; reserve the remainder for another use.

Prepare the herbs and vegetables: thinly slice shallots and red onion, halve cherry tomatoes, slice cucumber and chop herbs if large. Combine Thai basil, mint, cilantro, sliced shallots, cucumber and cherry tomatoes in a large mixing bowl. Keep in refrigerator if making ahead (no longer than 30 minutes) so herbs stay crisp.

In a small bowl whisk together lime juice, fish sauce and palm sugar until sugar dissolves. Add finely minced shallot and chopped bird's eye chile; taste and adjust balance — more lime for acidity, more fish sauce for saltiness, or more sugar to tame heat. The dressing should be bright, salty, sour and slightly sweet.

Dress the salad: Pour the lime dressing over the herb and vegetable mixture and toss gently to combine. Add 2 tablespoons of the roasted rice powder and toss again so the powder clings to herbs and vegetables.

Add sliced warm ribeye on top of the dressed salad and gently toss once so beef is distributed. Taste and adjust seasoning with remaining 1/4 tsp kosher salt or extra fish sauce if needed.

Plate the salad, sprinkle with toasted peanuts, sliced green onions and a final dusting (about 1 tsp) of roasted rice powder for texture. Serve immediately while the beef is still warm.

Leftovers: Keep beef and dressed herbs separately if storing; combine just before serving to keep herbs crisp.