Thai Grilled Steak Salad - Neua Yang Nam Tok
User Reviews
5
12 reviews
Excellent
-
Servings
2 servings
-
Calories
326 kcal
-
Course
Main Course
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Cuisine
Thai
Thai Grilled Steak Salad - Neua Yang Nam Tok
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Thai Grilled Steak Salad, known as Neua Yang Nam Tok, features marinated Picanha steak grilled to medium doneness and sliced thinly. The salad combines herbs like mint and cilantro with a spicy, tangy dressing made from fish sauce, lime juice, chili flakes, and toasted rice powder for texture. This dish balances savory grilled meat with fresh herbs and a zesty dressing, ideal for a flavorful salad served with sticky rice.
Description
Neua Yang Nam Tok uses Picanha or a similar steak cut marinated in a mix of soy, oyster sauce, sugar, and pepper before grilling over medium-high heat. The grilling technique involves turning the steak frequently for even cooking, with a target medium doneness. After resting, the steak is sliced and combined with a salad dressing featuring fish sauce, lime, roasted chili flakes, lemongrass, shallots, and a toasted jasmine rice powder that adds a subtle crunch. Fresh herbs such as mint, cilantro, and sawtooth coriander contribute a fragrant herbal note. The dish is traditionally served alongside Thai sticky rice to complement the savory, slightly spicy salad.
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Ingredients
For the Marinated Steak
- 8 oz Picanha steak about 1-inch thick, or tri-tip or another grilling steak
- ¼ teaspoon black pepper ground
- 1 teaspoon soy sauce
- 1 ½ teaspoons oyster sauce
- ¾ teaspoon sugar
- ½ tablespoon water
- 2 teaspoons neutral oil
For the Salad
- 2 tablespoons jasmine rice or Thai glutinous rice, uncooked
- 1 makrut lime leaf optional
- 2 teaspoons fish sauce
- 2 tablespoons water or unsalted chicken or beef stock
- 1 tablespoon lime juice fresh
- ½ teaspoon sugar
- ½ teaspoon chili flakes or to taste, roasted
- 1 small stalk lemongrass bottom half only, thinly sliced
- 3 tablespoons shallots thinly sliced
- ½ cup mint loosely packed, leaves
- ½ cup cilantro chopped
- 2-3 leaves sawtooth coriander chopped, optional
- thai sticky rice for serving
Instructions
- Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
- If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.*For this dish I prefer medium doneness, so I pull it off the grill at an internal temperature of 135°F, and let it rest until the final temperature reaches 145°F. Insert an instant-read thermometer sideways into the center of the steak for an accurate reading. Allow the steak to rest on a plate while you prep the rest of the salad, keeping all the liquid that pools on the plate.
- While the steak rests, make the toasted rice powder by adding the rice and the makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown colour, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
- Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
- Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavour feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
20g
(7%)
Protein
25g
(50%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
69mg
(23%)
Sodium
585mg
(24%)
Potassium
522mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
509IU
(10%)
Vitamin C
7mg
(8%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 585mg | 24% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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