Beef Salad Recipe

Prepare and marinate

Pat the steak dry with paper towels. Rub both sides with 1 tbs vegetable oil, 1 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 15–20 minutes while preparing other components.

Grill or sear

Heat a grill or heavy skillet (cast-iron) over high heat until very hot. Sear the steak 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness. Remove to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain.

Toast dry jasmine rice in a dry skillet over medium heat, stirring constantly, until grains turn golden brown and smell nutty, about 6–8 minutes. Take care not to burn. Alternatively add 1/2 tsp neutral oil if rice resists toasting. Transfer toasted rice to a mortar and pestle or spice grinder and crush to a coarse powder — some grains should remain slightly chunky for texture. Set aside to cool.

In a small bowl, whisk together 3 tbs fresh lime juice, 2 tbs fish sauce, 1 tsp palm or brown sugar until sugar dissolves. Add 1 minced garlic clove, 1 tsp minced chili (adjust heat), and 1/2 tsp soy sauce if using. Taste and balance acidity, saltiness, and sweetness — add up to 1/2 tbs more lime or 1/2 tsp more sugar if needed. Optionally stir in 1/2 tsp toasted sesame oil for aroma.

In a large bowl combine 4 cups salad greens, 1 cup sliced cucumber, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, 1/2 cup cilantro leaves, 1/4 cup mint leaves, and 2 tbsp sliced scallions.

Slice the rested steak thinly across the grain into bite-size strips and add to the bowl with the vegetables.

Pour the prepared Thai dressing over the salad and toss gently but thoroughly so the dressing coats the beef and vegetables. Start with about three-quarters of the dressing, toss, taste, and add more if desired.

Sprinkle the crushed roasted rice (about 2–3 tbs) over the tossed salad and gently toss once to distribute. Garnish with optional chili flakes if you want extra heat and serve with lime wedges on the side.