Thai Steak Salad Recipe

Season and rest

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.

Grill or pan-sear

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.

Rest and slice

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.

Fry shallots

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.

Toast coconut

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.

Make dressing

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.

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.