This Thai beef salad is spicy, crisp and surprising light. Also known as Yum Neua, it has a dressing made primarily of fish sauce and lime juice and no fat to speak of. Generally speaking I consider salad as much of a meal as yogourt and fruit – enough food bu just not satisfying. However, this recipe is one of the few healthy dinner salads that I find thoroughly pleases.
Traditionally yum neua is plated in an elegant way with the lettuce forming a base on the plate, the meat fanned out and drizzled with dressing with the fresh herbs adorning the top. This version is a bit more modern, plus by tossing the meat with the dressing it permeates the salad better. Make sure you serve and eat this thai beef salad quickly after combining with the dressing as it will quickly wilt away it’s freshness.
Thai Beef Salad(serves 2)
Remove the silver skin and lightly score the flank steak in a cross-hatch pattern 1/4" deep. Combine the marinade ingredients and pour over steak. Marinate for at least 2 hours or up to 12..
Preheat the grill to high.
To make the salad dressing combine in a food processor or blender the garlic, sugar, chiles, fish sauce and lime juice. Set aside. Prepare the salad and get it ready by preparing the vegetables and either placing on a plate or tossing in a salad bowl.
Drain the meat and grill (about 4-6 minutes per side for medium rare). Let it rest slightly before slicing. This can be served warm or at room temperature. Toss half the salad dressing with the sliced beef and let sit for 5 minutes.
Toss the remaining dressing with the greens. Plate steak on top of greens and any extra cilantro or mint is lovely as garnish.