Yam Neua (Grilled Thai Beef Salad)
This grilled Thai Beef Salad, Yam Neua, is a simple salad with a bright and tangy Thai dressing, making for an easy and lighter way to enjoy your leftover summer grilled steak.
Servings: 4 people
Ingredients
For The Meat
- 1 lb flat iron steak or flank steak, at room temperature
- Salt and pepper
For The Dressing (Yield: 6 Tbsp/3 oz)
- 1 lime, juiced (roughly 3 tablespoon juice)
- 1 ½ tablespoon fish sauce
- 2 teaspoon sugar (palm sugar if you can find it)
- 1 Thai chili or ½ jalapeno or Serrano, minced
For The Salad
- 2 heads romaine lettuce
- 1 cucumber, sliced
- 2 Roma tomatoes, sliced or ½ c cherry tomatoes, halved
- ½ small red onion, sliced
- 1 c fresh cilantro coarsely chopped
- ½ c mint leaves, coarsely chopped
Instructions
- Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
- Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
- Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
- While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
- Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.