Thai Steak Salad (Yum Nua Yang) By Nongyao Truadmakkah
Easy to prepare this Thai steak salad delivers so much fresh flavour with a kick from the Thai chilies! We loved it and hope you do too. This recipe makes for 2 servings if you don’t make rice. With rice it serves 4. **8+ hours marinating time required**
Servings
2-4Servings
Servings
2-4Servings
Ingredients
Skirt Steak, Marinade (Marinate 8+ hours)
Vinaigrette (can be made 1 day ahead)
Garnish
Rice (optional)
Instructions
  1. Marinade In a bowl or Tupperware, combine ingredients for marinade and coat beef well using a pastry brush. Cover and place in the fridge for a minimum of 8 hours. Cooking day Remove skirt steak from fridge and allow to temper for around 30 minutes. You don’t want to grill meat that’s straight from the fridge. Preheat a non stick pan, grill pan or cast Iron pan on med-high and sear 4 to 5 minutes per side. Depends on desired internal temperature and thickness of meat. Add salt and pepper. Ideally you want it to be medium. Too cooked may result in tough or dry meat and too rare will make blood/juices run into your salad – not pretty. Absolutely allow meat to rest for minimum 10 minutes off heat. Slice thinly across the grain and set aside. In a large bowl, combine torn herbs, green onions, shallot and lime leaves if using. Coat fully with most of the vinaigrette. Taste and adjust seasoning if necessary. Add powdered grilled rice, if using. In a large shallow serving dish, place chopped romaine leaves and cucumbers to line the bottom. Top with beef salad and enjoy immediately. Serving suggestion: I made simple sticky rice and paced it in a mound on one side of my serving dish next to the steak salad. It ends up mixing as you serve yourselves and I personally love the combo.
Recipe Notes

Grilled rice powder is an ingredient often found in Thai cuisine. It consists of raw grains of rice which is cooked dry until golden and then ground into powder using a mortar and pestle or spice grinder. It adds a toasty, nutty flavour and texture. 

I couldn’t find fresh lime leaves so I purchased dry ones and ground them to a powder in my mortar and pestle. I added some to the vinaigrette and to the steak once cooked.

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