Thai steak salad with toasted rice powder from leftover skirt steak
J. Kenji López-Alt · ♥ 1.4K likes · 41.8K views · 14 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- leftover cooked skirt steak
- jasmine rice
Toast jasmine rice in a single layer over medium heat, tossing occasionally, until nicely brown, about 10 minutes; done when a grain tastes crunchy rather than plasticky.
Slice the leftover skirt steak against the grain, about an eighth of an inch thick.
- cucumber
- romaine lettuce
- 1 whole shallot
- basil
- cilantro leaves
- mint
Load the bowl with cucumber, romaine, a thinly sliced shallot, basil, cilantro leaves and mint.
What namtok is, and bulking up the salad
- 1 lime lime juice
- 1½ tsp sugar
- Sichuan roasted chili flakes
- 2 tsp fish sauce
- Jimmy Nardello peppers
Dress with the juice of one lime, about a teaspoon and a half of sugar, a big pinch of roasted chili flakes and a couple teaspoons of fish sauce.
The lime and fish sauce dressing
Grind the toasted rice in a mortar and pestle to a fine powder.
Toss everything together, taste for balance of salt, sweetness, heat and acid, and adjust with more chili, fish sauce and rice powder.