Dinner · 35 min · thai

Yum Nua (Spicy Grilled Beef Salad)

Flank steak does the heavy lifting here, with cucumber rounding it out. A Thai dinner that takes 35 minutes, start to finish. Each serving lands at 361 calories with 38g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Flank steak
• 1 Cucumber
• 1 cup Cherry tomatoes
• 1/2 Red onion
• 1/2 cup Mint leaves
• 1/2 cup Cilantro
• 1/4 cup Lime juice
• 3 tbsp Fish sauce
• 1 tbsp Toasted rice powder
• 1 tsp Chili flakes
• 1 tbsp Vegetable oil

Steps

1. Rub the flank steak with oil, salt, and pepper. Sear over the hottest heat you have, grill or cast iron, 4 to 5 minutes per side for medium-rare. The charred exterior against the rare center is the whole drama of this salad.
2. Rest the steak 10 minutes, then slice thinly against the grain. Cutting against the grain is not a suggestion; it is the difference between tender and chewy.
3. Whisk the lime juice, fish sauce, and chili flakes. Toss the warm beef slices in half the dressing so they absorb it while they are still warm.
4. Add the cucumber half-moons, tomatoes, red onion, mint, and cilantro. Toss gently. You want the herbs bruised just enough to release their perfume, not shredded.
5. Finish with the toasted rice powder, which adds a nutty crunch you will not get anywhere else, and the remaining dressing. Serve immediately while the beef is still warm.

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