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.
✓ USDA-verified nutrition data
361 calories
38g protein
10g carbs
18g fat
2g fiber
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
- 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.
- 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.
- 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.
- 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.
- 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.