Yam Nuea (Thai Beef Salad)

Ingredients

• 1 1/4 lb Flank steak, sirloin, or strip steak
• 1 tsp Neutral oil
• 1/2 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 3 tbsp Fresh lime juice
• 2 1/2 tbsp Fish sauce
• 1 tbsp Palm sugar, finely grated
• 2–4 chiles Thai bird's eye chiles, finely sliced or pounded
• 1/2 medium Red onion, very thinly sliced
• 1 cup Cherry tomatoes, halved
• 1/2 whole English cucumber, thinly sliced
• 1/2 cup Chinese celery leaves or tender inner celery leaves
• 1/2 cup Cilantro leaves
• 3 whole Scallions, thinly sliced
• 2 tbsp Roasted unsalted peanuts, roughly chopped, optional

Instructions

1. Combine lime juice, fish sauce, palm sugar and Thai chiles.
2. Stir until sugar dissolves.
3. Taste. It should be brightly sour, salty, hot, and lightly sweet — not sugary.
4. Heat grill or cast-iron skillet over high heat.
5. Pat steak dry.
6. Coat lightly with oil, salt and black pepper.
7. Grill or sear until charred outside and cooked to desired doneness. For approximately 1-inch-thick steak, begin checking after about 3–5 minutes per side. Thickness determines actual time.
8. Rest 8–10 minutes.
9. Slice very thinly AGAINST THE GRAIN.
10. Add red onion, tomato, cucumber, celery, cilantro, and scallion to a mixing bowl.
11. Add sliced warm steak.
12. Add dressing.
13. Toss gently.
14. Transfer immediately to serving platter.
15. Finish with optional roasted peanuts.

Chef's Notes

DRESSING BALANCE: The dressing should be brightly sour, salty, hot, and only lightly sweet — not sugary. Adjust chiles to taste. AGAINST THE GRAIN: Slice the steak very thinly against the grain for tenderness. FOOD SAFETY: For whole cuts of beef, maintain safe-temperature guidance (USDA target 145°F / 63°C). Do not declare steak safe based solely on color. Thickness determines actual cooking time — do not assume every steak is done after an exact number of minutes. SERVING: Toss the salad immediately before serving to keep the greens fresh and crisp.

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