Issan-Style Thai Sliced Steak Salad Recipe

Name: Issan-Style Thai Sliced Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds; Kosher salt; 2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total; Ground white or black pepper; 3 medium cloves garlic; 2 teaspoons Thai red pepper flakes (more or less to taste, see note above); 1 small green thai chili or 1/2 small Serrano chili, finely chopped; 1 tablespoon brown sugar (more or less to taste); 1 tablespoon fish sauce (more or less to taste); 1 tablespoon juice from 1 lime (more or less to taste); 1 pint cherry tomatoes, sliced in half lengthwise; 1/2 small red onion, thinly sliced; 1 cup roughly chopped fresh mint leaves; 1 cup roughly chopped fresh basil leaves

Servings: persons

1/2 cup vegetable oil
1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds
Kosher salt
2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total
Ground white or black pepper
3 medium cloves garlic
2 teaspoons Thai red pepper flakes (more or less to taste, see note above)
1 small green thai chili or 1/2 small Serrano chili, finely chopped
1 tablespoon brown sugar (more or less to taste)
1 tablespoon fish sauce (more or less to taste)
1 tablespoon juice from 1 lime (more or less to taste)
1 pint cherry tomatoes, sliced in half lengthwise
1/2 small red onion, thinly sliced
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh basil leaves

1
1.Combine vegetable oil and lemongrass in a small skillet and place over medium heat. Cook, stirring frequently, until lemongrass is golden brown and crisp, about 6 minutes. Strain through a fine mesh strainer set in a small saucepan. Transfer crisp lemongrass to a paper towel-lined plate and season with salt. Set aside.
2
2.Season steak generously with salt and pepper. Transfer 2 teaspoons of reserved lemongrass oil to a large cast iron or stainless steel skillet (reserve remaining lemongrass oil for another use or discard, see note above). Heat over high heat until lightly smoking. Cook steak, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125u00b0F for medium, 3 to 8 minutes total depending on thickness (see note above). Transfer steak to a cutting board and set aside.
3
3.Combine garlic, pepper flakes, and Thai chilies in a mortar and pestle and pound into a fine paste (see note above). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.
4
4.Thinly slice steak against the grain and transfer to a large bowl along with any juices that have accumulated on the cutting board. Add fried lemongrass, tomatoes, onion, mint, basil, and dressing. Toss to combine. Serve immediately.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds, Kosher salt, 2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total, and more.

Yes, Issan-Style Thai Sliced Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Issan-Style Thai Sliced Steak Salad

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