Toasting raw rice in hot oil--some of it may even pop like popcorn--adds texture to this steak-and-rice salad. Source: EatingWell Magazine, June 2020

Liana Krissoff


Ingredient Checklist


Instructions Checklist
  • Put 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.

  • Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.

  • Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.

  • Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.

  • Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.


To make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.

Equipment: Mortar & pestle or spice grinder

Nutrition Facts

317 calories; 7.3 g total fat; 1.4 g saturated fat; 30 mg cholesterol; 688 mg sodium. 843 mg potassium; 48.1 g carbohydrates; 7.8 g fiber; 1 g sugar; 17.6 g protein; 5409 IU vitamin a iu; 11 mg vitamin c; 45 mcg folate; 62 mg calcium; 6 mg iron; 61 mg magnesium;