Grilled Beef Salad (Nahm Dtok)
Posted On 13 April 2020
You may need to make a trip to a really good Asian market to get some of this.
Ingredients
- 3 tsp. super fine sugar
- ½ cup + 1 tbsp. lime juice
- ½ cup + 1 tbsp. fish sauce
- Roasted chili powder to taste
- 3 tbsp. jasmine rice
- 1 pound sirloin
- 12 shallots
- 6 tbsp. saw tooth herb
- ¼ cup mint
- ¼ cup cilantro
- 1 Savoy cabbage
Instructions
- Preheat grill or put oven on broil
- In a heavy-bottomed skillet on medium low, add the rice and stir until rice is golden brown. Remove from heat and allow to cool. Grind to powder
- To make dressing, combine the sugar, lime juice, fish sauce, and chili powder. Stir until sugar has completely dissolved. Let rest a while (1+ hour)
- Grill the steak to medium rare and let rest for at least 10 minutes, covered in foil, before slicing.
- Slice the shallots length-wise into very thin pieces. Shred the saw tooth herb. Remove stems from mint and cilantro and shred to small pieces.
- Slice the beef into very thin strips. Combine with shallots and herbs. Using ¾ of the dressing, dress the salad and then sprinkle with the ground toasted rice.
- To serve, place small wedge of Savoy cabbage on each person’s plate; place the salad over the cabbage and drizzle with remaining dressing.