31min 4 ppl
Yum Neua Yang (Grilled Beef Salad)
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 8 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 27g
Carbs 6g
Fats 11g
About this dish
Charred grilled steak sliced thin and tossed with shallots and herbs in a hot-and-sour lime dressing, a classic Thai grilled beef salad.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Meat & Poultry
- Sirloin steak400 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the shallots thinly, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, fish sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Pat the steak dry with kitchen paper and season both sides with a little salt.
Approx. 3 minutes
4
Heat a griddle pan until very hot and grill the steak for 3 to 4 minutes per side, until deeply charred on the outside and a meat thermometer inserted into the thickest part reads at least 63°C.
Approx. 8 minutes
5
Transfer the steak to a board and rest for 5 minutes — the internal temperature will rise a further few degrees as it rests.
Approx. 5 minutes
6
Thinly slice the steak against the grain.
Approx. 4 minutes
7
Add the sliced steak, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
8
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
