In a Season Two episode of Christopher Kimball’s Milk Street Television, the team explores recipes from Thailand, including this one for Thai Beef Salad (Yam Neua).
A very hot grill or skillet is essential to developing a flavorful crust on the meat. Rubbing the steak with sugar first increases the char.
Fish sauce varies in potency from brand to brand; start with 1 tablespoon and taste for strength.
Don’t ignore the steak’s grain. Cutting with the grain results in tough slices. Cutting against the grain shortens the muscle fibers, producing tender, juicy meat.
Serves 4
INGREDIENTS
- 1 large shallot, sliced into very thin rings (about 1⁄3 cup)
- 3 tablespoons lime juice (about 2 limes)
- 4 teaspoons packed brown sugar, divided
- 1 1⁄2 teaspoons kosher salt
- 3⁄4 teaspoon ground white pepper
- 1 1⁄2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
- Vegetable oil (if using a skillet)
- 1 to 2 tablespoons fish sauce
- 1 teaspoon red pepper flakes
- 1 1⁄2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
- 1⁄2 cup coarsely chopped fresh cilantro, plus cilantro sprigs to garnish (optional)
- 1⁄2 cup coarsely chopped fresh mint
INSTRUCTIONS
STEP ONE. In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally.
STEP TWO. In a small bowl, combine 2 teaspoons of the sugar, the salt and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture. If using a cast-iron or carbon-steel skillet, cut the steak into 4 to 6 pieces.
STEP THREE. Prepare a grill or skillet for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to a high, even flame. Heat the grill for 5 minutes, then clean and oil the cooking grate. For a cast-iron or carbon-steel pan, heat 1 teaspoon canola oil over medium-high until smoking, about 5 minutes.
If using a grill, grill the steak (directly over the coals, if using a charcoal grill) until charred all over, 2 to 4 minutes per side. If using a skillet, sear the steak in 2 batches until charred, 2 to 4 minutes per side. Transfer the steak to a carving board and let rest for 10 minutes.
STEP FOUR. Meanwhile, add 1 tablespoon of the fish sauce, the pepper flakes and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Taste, then add additional fish sauce, if desired.
STEP FIVE. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro and mint and stir. Transfer to a platter and garnish with cilantro sprigs, if desired.
