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Restaurants›KHON Thai Kitchen by Seeda›S2 Yum Naer Recipe

S2 Yum Naer Recipe

Name: KHON Thai Kitchen by Seedas S2 Yum Naer Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 8 oz New York strip steak; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs neutral oil (vegetable or canola); 0.25 cups fresh mint leaves, stemmed and roughly chopped; 0.25 cups fresh cilantro leaves, stemmed and roughly chopped; 1 each green onion (scallion), thinly sliced (white + green parts); 1 each Roma or vine tomato, cut into 1/2-inch pieces; 0.5 cups seeded cucumber, sliced thin or cut into half-moons; 0.25 cups red onion, very thinly sliced; 2 tbs fresh lime juice; 1 tbs fish sauce; 1 tsp granulated sugar; 0.25 tsp chile flakes or thin sliced fresh red chile; 1 tbs vegetable oil or light olive oil; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 each lime wedges (for serving)

Inspired by KHON Thai Kitchen by Seeda

Time35m

Serves1

Grill New York strip 8 oz, mint, tomato, red onion, cilantro, cucumber, and green onion.

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Ingredients

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Grilled Steak

8 oz New York strip steak

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs neutral oil (vegetable or canola)

Herb & Vegetable Salad

1/4 cups fresh mint leaves, stemmed and roughly chopped

1/4 cups fresh cilantro leaves, stemmed and roughly chopped

1 each green onion (scallion), thinly sliced (white + green parts)

1 each Roma or vine tomato, cut into 1/2-inch pieces

1/2 cups seeded cucumber, sliced thin or cut into half-moons

1/4 cups red onion, very thinly sliced

Dressing (light Thai-style vinaigrette)

2 tbs Fresh lime juice

1 tbs Fish sauce

1 tsp granulated sugar

1/4 tsp chile flakes or thin sliced fresh red chile

1 tbs vegetable oil or light olive oil

To Finish

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 each Lime wedges (for serving)

Method

Grilled Steak

Prepare steak

Remove the 8 oz New York strip from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat and oil

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (grill: 500°F+; skillet: shimmering). Brush or rub the steak with 1 tablespoon neutral oil to prevent sticking.

Grill steak

Place the steak on the hot grill or skillet. For medium-rare (recommended), cook 3–4 minutes per side depending on thickness (aim for internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness. Do not press the steak while cooking.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute. Slice thinly across the grain into 1/8–1/4-inch slices right before serving.

Herb & Vegetable Salad

While the steak rests, prepare the salad. Place 1/4 cup chopped mint, 1/4 cup chopped cilantro, thinly sliced green onion (white and green parts) and 1/4 cup very thinly sliced red onion in a mixing bowl.

Add the tomato (cut into 1/2-inch pieces) and 1/2 cup sliced seeded cucumber to the bowl. Toss gently to combine.

Dressing (light Thai-style vinaigrette)

Whisk together 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1 tablespoon vegetable oil and 1/4 teaspoon chile flakes (or a few thin slices of fresh red chile) in a small bowl until sugar dissolves.

Taste and adjust seasoning: add up to 1/4 teaspoon additional salt or a pinch more sugar if too sharp. The dressing should be bright, salty, slightly sweet, and a little spicy.

Pour the dressing over the herb and vegetable mixture and toss until everything is evenly coated.

To Finish

Arrange sliced steak on a serving plate or divide between two plates. Spoon the dressed herb and vegetable salad over and around the steak.

Season lightly with the remaining 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper if desired. Serve with lime wedges on the side to squeeze over the steak just before eating.