Nua Num Tok Recipe

Season and Grill Steak

Pat the flank steak dry with paper towels. Rub with 1 tsp kosher salt, 1 tsp black pepper and 1 tablespoon vegetable oil. Let sit 10–15 minutes at room temperature while preparing other components.

Preheat a grill or cast-iron skillet to high heat (450–500°F / 230–260°C). When very hot, place the flank steak on the grill. Cook 3–4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), 5–6 minutes per side for medium. Remove when done and transfer to a cutting board to rest 8–10 minutes. Reserve any pan juices/oil for dressing if using a skillet.

After resting, slice the steak thinly across the grain into 1/8–1/4-inch slices. Keep warm.

Make Roasted Rice (if not pre-made)

To make khao kua (roasted ground rice), heat a dry skillet over medium heat. Add 1/4 cup uncooked sticky (glutinous) rice and toast, stirring constantly, until golden brown and aromatic (4–6 minutes). Let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Measure out 2 tablespoons. (If you have ready-made roasted rice, skip this step.)

Prepare Dressing

In a small bowl combine 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon light brown sugar, finely minced 1 garlic clove and 2 finely chopped chilies. Stir until sugar dissolves. Whisk in 1 teaspoon warm neutral oil or reserved steak oil to bloom the aromatics. Taste and adjust: add more lime for acidity, fish sauce for saltiness, or sugar to balance heat.

Assemble Salad Base

In a large bowl combine thinly sliced scallions, thin half-moon slices of 1/2 red onion, chopped cilantro and torn mint (if using). Add 2 tablespoons roasted ground rice and gently toss to combine.

Pour the dressing over the scallion-onion mixture and toss thoroughly so the dressing coats the herbs and rice. Let sit 1–2 minutes so the rice absorbs some moisture and softens slightly.

Combine Steak and Salad

Add the sliced warm flank steak to the dressed scallion mixture. Toss gently to coat the meat with dressing and herbs. Taste and adjust seasoning — add a pinch of salt or additional fish sauce or lime if needed. Sprinkle an extra 1 teaspoon roasted ground rice on top for texture if desired.

Arrange 4 cups mixed greens on a serving platter or divide among plates. Scatter optional cucumber slices and halved cherry tomatoes over the greens.

Spoon the Nua Num Tok (grilled steak tossed with scallions, onion, roasted rice and dressing) over the greens. Garnish with extra cilantro and a lime wedge if desired. Serve immediately.