Grilled Beef Salad (Nahm Dtok)

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

  1. Preheat grill or put oven on broil
  2. 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
  3. 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)
  4. Grill the steak to medium rare and let rest for at least 10 minutes, covered in foil, before slicing.
  5. 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.
  6. 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.
  7. To serve, place  small wedge of Savoy cabbage on each person’s plate; place the salad over the cabbage and drizzle with remaining dressing.