Name: Sporks THAI STEAK SALAD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb bavette (flank) steak; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs neutral oil (vegetable or canola); 4 cups mixed salad greens (butter lettuce, romaine, or baby leaf mix); 1 cup green cabbage, thinly sliced; 0.5 cup red cabbage, thinly sliced; 1 cup bean sprouts, trimmed; 0.25 cup fresh Thai basil leaves; 0.25 cup fresh cilantro leaves (stems removed); 0.25 cup fresh mint leaves; 2 shallots, thinly sliced; 0.5 cup neutral oil for frying shallots; 2 tbs unsweetened shredded coconut (toasted); 2 lime wedges (for serving); 2 tbs tamarind paste; 2 tbs fish sauce (or tamari for strict GF veg option); 1.5 tbs palm sugar (or brown sugar); 2 tbs fresh lime juice; 2 tbs water (to thin); 1 Thai bird's eye chili or red chili, finely chopped (adjust to heat preference); 1 garlic clove, minced; 0.5 shallot, minced; 1 tsp neutral oil (for dressing emulsion)

grilled bavette steak, greens, cabbage, beansprouts, herbs, fried shallot, toasted coconut, nam jim sweet – spicy tart tamarind dressing [ GF ]

Pat the bavette steak dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 20 minutes while you prepare other components; this helps even cooking.

Season and rest

Heat a grill or heavy skillet (cast-iron) over high heat until very hot. Brush the steak lightly with 1 tablespoon neutral oil. Sear the steak for 3-4 minutes per side for medium-rare (internal temp about 130-135°F / 54-57°C) depending on thickness. If using a grill, achieve good char marks. Reduce time slightly for thinner cuts.

Grill or pan-sear

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8-10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips just before assembling the salad.

Rest and slice

While steak rests, heat 1/2 cup neutral oil in a small saucepan over medium heat until 325°F (moderately hot) or until a sliver of shallot sizzles. Fry the thinly sliced shallots in batches, stirring, until golden brown and crisp, about 2-4 minutes. Use a slotted spoon to transfer to paper towels and sprinkle lightly with salt. Reserve oil for other use if desired.

Fry shallots

In a dry skillet over medium heat, add 2 tablespoons shredded coconut and toast, stirring frequently, until golden and fragrant, about 2-3 minutes. Watch carefully to avoid burning. Remove from heat and set aside to cool.

Toast coconut

In a small bowl, whisk together 2 tablespoons tamarind paste, 2 tablespoons fish sauce (or tamari), 1.5 tablespoons palm sugar, 2 tablespoons fresh lime juice, and 2 tablespoons water until the sugar dissolves. Add the finely chopped chili, minced garlic, and 1/2 minced shallot. Whisk in 1 teaspoon neutral oil to help emulsify. Taste and adjust balance: add more lime for tartness, sugar for sweetness, or fish sauce for saltiness. The dressing should be sweet, spicy and tart.

Make dressing

In a large mixing bowl, combine mixed salad greens, green and red cabbage, and bean sprouts. Add the basil, cilantro, and mint leaves and gently toss to combine.

Add about half of the dressing to the salad and toss gently to coat the leaves and vegetables evenly. Reserve remaining dressing to dress individual plates as desired.

Arrange dressed salad on a serving platter or divide between plates. Top with sliced grilled bavette steak.

Finish with a generous sprinkle of fried shallots and toasted coconut over the top. Serve with lime wedges and the remaining dressing on the side. Serve immediately while steak is warm and shallots are crisp.

bavette (flank) steak

kosher salt

black pepper, freshly ground

neutral oil (vegetable or canola)

mixed salad greens (butter lettuce, romaine, or baby leaf mix)

green cabbage, thinly sliced

red cabbage, thinly sliced

bean sprouts, trimmed

fresh Thai basil leaves

fresh cilantro leaves (stems removed)

fresh mint leaves

shallots, thinly sliced

neutral oil for frying shallots

unsweetened shredded coconut (toasted)

lime wedges (for serving)

tamarind paste

fish sauce (or tamari for strict GF veg option)

palm sugar (or brown sugar)

fresh lime juice

water (to thin)

Thai bird's eye chili or red chili, finely chopped (adjust to heat preference)

garlic clove, minced

shallot, minced

neutral oil (for dressing emulsion)

THAI STEAK SALAD

Make THAI STEAK SALAD Recipe in just 45m. grilled bavette steak, greens, cabbage, beansprouts, herbs, fried shallot, toasted coconut, nam jim sweet – spicy tart tamarind dressing [ GF ]

Thai Steak Salad Recipe

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