Thai Grilled Beef Salad
Place meat on a large plate or in a wide shallow bowl. Drizzle each side with 1/2 tablespoon fish sauce and rub it in, then sprinkle with pepper and rub it in. Place shallots in a large bowl and cover with cold water.Advertisement
Preheat grill to medium.
While the grill heats, place a small cast-iron or other heavy skillet over medium-high heat and add rice. Toast, stirring frequently, until the rice is very aromatic (white rice starts to turn pale beige), 3 to 5 minutes. Remove from heat and keep stirring until the pan has cooled a little. Transfer the rice to a clean coffee grinder or a mortar, let cool slightly, then grind or pound into a fine powder.
Grill the steak 2 to 4 minutes per side for medium rare, depending on thickness. Transfer to a plate; let rest for 10 minutes.
Drain the shallots and squeeze or pat dry. Return the shallots to the bowl; stir in the remaining 2 tablespoons fish sauce, lime juice, chiles to taste and garlic.
Thinly slice the meat across the grain and add to the shallot mixture along with any accumulated juice from the plate. Add basil, mint, cilantro and the toasted rice powder; mix well. Transfer to a large serving platter and garnish with cucumber and tomatoes.
Tips: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Look for fiery hot Thai “bird” chiles or fresh cayenne chiles in well-stocked supermarkets or Asian markets. If you can't find them, serrano or jalapeño chiles can be used as a substitute.
1 vegetable, 3 1/2 lean meat