Thai Beef Salad

Method

1. 01
   Step 1Season the steak

   Salt the hanger steak generously. For best results, salt it a day in advance and let it sit uncovered in the refrigerator overnight to season from within and dry the outside for a better crust.

   Note

   If you don't have time, salting 30 minutes before cooking still helps.

   SteakSalt
2. 02
   Step 2Sear the steak

   Heat a pan over high heat and sear the hanger steak on both sides until a deep crust forms and the steak reaches medium doneness.

   Note

   Hanger steak is best cooked to medium for tenderness.

   Steak
3. 03
   Step 3Rest the steak

   Remove the steak from the pan and let it rest while you prepare the dressing.

   Steak
4. 04
   Step 4Toast the garlic

   In the same pan, toast the garlic until golden and fragrant, picking up the fond from the steak.

   Garlic
5. 05
   Step 5Make the dressing

   In a bowl, combine the toasted garlic, lime juice, fish sauce, sugar, and Thai chilies. Mix well.

   Note

   Add more chilies if you like extra heat.

   GarlicLime juiceFish sauceSugarChili pepper
6. 06
   Step 6Add shallots

   Toss the sliced shallots into the dressing and mix.

   Shallot
7. 07
   Step 7Assemble the salad base

   Add the tomatoes, cucumbers, cilantro, mint, and basil to a large bowl with the dressing.

   Cherry tomatoCucumberCilantroMintBasil
8. 08
   Step 8Slice the steak

   Slice the rested steak thinly against the grain.

   Note

   Slicing against the grain keeps the meat tender.

   Steak
9. 09
   Step 9Add steak and rice powder

   Add the sliced steak to the salad and sprinkle toasted rice powder over the top. Toss gently to coat everything in the dressing.

   SteakRice flour
10. 10
    Step 10Serve

    Plate the salad and enjoy immediately while the steak is warm.