Isan Style Thai Sliced Steak Salad Food

EASY THAI STEAK SALAD

Steps:

• In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
• Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
• Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
• In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

ISAAN STEAK SALAD (NEUA NAAM TOK)

Steps:

• Season steak: Trim lemongrass ends, then remove the fibrous outer layers (about 2-3 layers). Thinly slice the tender inner core; you should have about ¼ cup. Place a cloth towel under the mortar to keep it stable; add 1 tablespoon sliced lemongrass and the peppercorns to the mortar. Loosely pound to break up while also scraping the sides, 10 seconds. Set aside. Place steak on a plate and pour soy sauce over to coat both sides. Rub the lemongrass-peppercorn paste on both sides of the steak, pressing to adhere. Let rest at room temperature, 10 minutes.
• Grill steak: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Lightly brush preheated grill with oil, then brush the steak with oil. Grill the steak for 8-10 minutes, flipping once halfway through, until lightly charred on both sides. Meanwhile, prep the salad: Trim, peel, and thinly slice a shallot with the grain. Set aside, along with mint leaves, cilantro, and remaining sliced lemongrass.
• Dressing: In a pan, add beef stock, fish sauce, lime juice, sugar, and chile powder. Heat sauce over medium heat just until heated and bubbly at the edges, 2 minutes. Turn off heat and set aside.
• Assembly: Remove steak from grill and let rest, 10 minutes. To serve, cut the steak against the grain in thin slices; add to the pan with the warm dressing, along with any juices from the steak. Place the additional salad ingredients into the pan, along with dried rice powder. Stir to combine and coat ingredients with the dressing. Spoon onto a plate, sprinkle with additional toasted rice powder, and serve.