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Thai Grilled Steak Salad

A delightful Waterfall Beef Salad combining grilled steak with fresh herbs and a tangy sauce for an unforgettable dining experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: Southeast Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 8 oz picanha steak or another grilling steak, about 1-inch thick Try to select high-quality meat for an unparalleled tender result.
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon soy sauce For gluten-free, swap with tamari.
  • 1 1/2 teaspoons oyster sauce
  • 3/4 teaspoon sugar
  • 1/2 tablespoon water
  • 2 teaspoons neutral oil
For the Salad
  • 2 tablespoons uncooked jasmine or Thai glutinous rice Toast and grind before adding to the salad.
  • 1 makrut lime leaf (optional)
  • 2 teaspoons fish sauce Can substitute with soy sauce for dietary restrictions.
  • 2 tablespoons water or unsalted chicken/beef stock
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted chili flakes (to taste)
  • 1 small stalk lemongrass (bottom half only, thinly sliced) Can use lemongrass paste as an alternative.
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup mint leaves (loosely packed)
  • 1/2 cup chopped cilantro
  • 2-3 leaves sawtooth coriander (chopped, optional)
  • Thai sticky rice (for serving)

Method
 

Marinate the Steak
  1. In a bowl, combine all the marinade ingredients: soy sauce, oyster sauce, sugar, water, and black pepper. Stir until the sugar dissolves. Place the steak in a sealable plastic bag or container, add the marinade, and toss to coat. Let it marinate in the fridge for at least 2 hours (or overnight for maximum flavor). If refrigerated, let it sit at room temperature for about 30 minutes before grilling.
Grill the Steak
  1. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Grill the steak for 6-8 minutes, turning every 1.5 minutes until the internal temperature reaches 135°F for medium doneness. Allow the steak to rest for another 5-10 minutes.
Toast the Rice
  1. While the steak is resting, toast the jasmine or sticky rice and the makrut lime leaf (if using) in a dry skillet over medium heat. Cook until dark brown (approximately 3-4 minutes), then grind the rice into a fine powder using a spice grinder or mortar and pestle.
Prepare the Salad
  1. Thinly slice the rested steak and combine it in a bowl with its juices. Add 1 tablespoon of water or stock, fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder. Toss everything to coat well.
Add Fresh Ingredients
  1. Add the sliced lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using). Mix gently to combine. Taste for seasoning adjustments and add more fish sauce or lime juice as needed.
Serve
  1. Serve this Thai Grilled Steak Salad with a side of warm Thai sticky rice for a complete meal. Enjoy while it’s fresh for the best flavor!

Notes

Storage Recommendations: Store leftover salad in an airtight container in the fridge for up to 3 days. Keep the herbs separate until ready to eat to maintain freshness.