Marinated steak, grilled and thinly sliced, then tossed with toasted rice powder, lime, chili, lemongrass and a big handful of fresh herbs. Serve it with sticky rice.

Ingredients

For the marinated steak

• 14 oz steak
• Scant ½ tsp ground black pepper
• 1¾ tsp soy sauce
• 2½ tsp oyster sauce
• 1¼ tsp sugar
• 2½ tsp water
• 1 Tbsp + ½ tsp neutral oil

For the toasted rice powder

• 2 Tbsp uncooked jasmine or Thai glutinous rice
• 1 makrut lime leaf (optional)

For the salad

• 2 tsp fish sauce
• 2 Tbsp water (divided)
• 1 Tbsp lime juice
• ½ tsp sugar
• 1 Thai chili, minced
• 1 small stalk lemongrass, bottom half only, thinly sliced
• 1 shallot, thinly sliced
• ½ cup mint leaves, loosely packed
• ½ cup chopped cilantro
• 2–3 sawtooth coriander leaves, chopped

For serving

• Thai sticky rice

Instructions

1. Stir the marinade ingredients together, coat the steak and marinate for at least 2 hours, ideally overnight.
2. Grill or pan-sear the steak to your liking, then set it aside to rest.
3. Toast the rice and lime leaf, if using, in a dry skillet over high heat, stirring constantly, for 3–4 minutes, until the rice is dark brown.
4. Let it cool, then grind it into a powder in a mortar and pestle.
5. Slice the steak thinly and put it in a mixing bowl with any juices from the board.
6. Add 1 Tbsp of the water, the fish sauce, lime juice, sugar, chili and toasted rice powder and toss well.
7. Add the lemongrass, shallot, mint, cilantro and sawtooth coriander and toss again.
8. Taste, and if it’s a little too salty, add the remaining water.
9. Serve right away with sticky rice.

Notes & substitutions

Watch the Reel

Photos