Yum Naer Recipe

Marinate steak

Pat the 8 oz New York strip dry with paper towels. In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 teaspoon granulated sugar, 1 teaspoon vegetable oil, and 1 teaspoon freshly ground black pepper. Place steak in a shallow dish or zip-top bag and pour marinade over. Turn to coat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat grill or heavy skillet to medium-high (about 400°F / hot). Lightly oil the grate or pan with 1 teaspoon neutral oil. Remove steak from marinade and pat off excess to ensure good sear. Season both sides lightly with 1/2 teaspoon kosher salt.

Grill or sear the steak 3–4 minutes per side for medium-rare (internal 125–130°F), 4–5 minutes per side for medium (135°F), adjusting for thickness. Let steak rest on a cutting board for 5–7 minutes before slicing against the grain into 1/4-inch slices.

Prepare vegetables while steak marinates or rests. Dice the tomato into roughly 1/2-inch pieces to make about 1 cup. Peel and halve the English cucumber lengthwise, scoop seeds if watery, then slice into 1/4-inch half-moons to make 1/2 cup.

Thinly slice 1/4 cup red onion (about 1/4 small onion) and separate the slices so they are airy. Finely slice 2 green onions on a sharp bias (use both white and green parts).

Stack and chiffonade the fresh mint leaves to make 1/4 cup packed. Roughly chop the cilantro leaves (stems discarded or reserved for another use) to make 1/4 cup.

Combine the tomato, cucumber, red onion, green onions, mint, and cilantro in a medium mixing bowl and toss gently to combine.

In a small bowl whisk together 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 teaspoon light soy sauce, 1/2 teaspoon nam prik pao or chili jam if using, 1 teaspoon granulated sugar, 1 minced garlic clove, and 1/2 teaspoon thinly sliced fresh red chili or chili flakes. Taste and adjust balance — more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness. The dressing should be bright, salty, slightly sweet and spicy.

Pour the dressing over the prepared salad mixture and toss gently until everything is evenly coated. Let sit 2–3 minutes so flavors marry.

Arrange the dressed salad on a serving plate or shallow bowl. Fan the sliced rested steak over the salad.

Sprinkle optional 1 teaspoon toasted rice powder (khao khua) over the top for a toasty crunch and extra savory aroma. Garnish with lime wedges on the side for extra brightness.

Serve immediately so the steak remains warm and the herbs stay fresh. Offer additional fish sauce, lime, or sliced chili at the table to taste.