Thai Steak Salad Recipe

Looking for an easy Thai Steak Salad recipe? Learn how to make Thai Steak Salad using healthy ingredients.


Submitted by oodalali

Makes 4 servings



America's Test Kitchen recipe. Serve on bib lettuce, spinach or rice.

Recipe Ingredients for Thai Steak Salad

1 tsp Paprika
1 tsp Pepper, Red Or Cayenne
0.062 cup Rice, White, Long-grain, Regular
0.187 cup Lime Juice
2 tbsp Fish Sauce
0.125 cup (8 fl oz) Water
0.5 tsp Sugars, Granulated
1 oz Shallots
1 oz Mint

Recipe Directions for Thai Steak Salad

  1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

  2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

  4. or FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour)

  5. Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.

Categories

Salads

Nutrition Facts
Serving Size 44.9g
Amount Per Serving
Calories
29
Calories from Fat
2
% Daily Value*
Total Fat
0.2g
0%
Trans Fat
0.0g
Sodium
597mg
25%
Potassium
62mg
2%
Total Carbohydrates
6.4g
2%
Dietary Fiber
0.4g
2%
Sugars
1.3g
Protein
0.8g
Vitamin A 11% Vitamin C 8%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
B+
  Good points
  • No saturated fat
  • High in manganese
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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