Nam Tok (Grilled Beef Salad)

Name: Nam Tok (Grilled Beef Salad)
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 350g Beef Sirloin Steak; 1/2 tsp Salt, fine; 3 tbsp Lime Juice, freshly squeezed; 2 tbsp Fish Sauce; 1 tsp Palm Sugar; 1 1/2 tbsp Toasted Rice Powder, khao khua; 1 tsp Dried Thai Chili, ground; 3 Shallots, small, thinly sliced; 2 Scallions, thinly sliced; 1/2 cups Mint, fresh leaves; 2 tbsp Cilantro, leaves, roughly chopped; 1 tbsp Sawtooth Coriander (Pak Chi Farang), thinly sliced, optional; 3 tbsp Glutinous Rice, raw, to toast and grind

Nam Tok is a vibrant Thai grilled-beef salad that balances smoky, tangy and savory flavors with a bright sprinkle of fresh herbs and toasted rice for crunch. Thinly sliced, charred [Beef sirloin steak](1655) is tossed with a lime-fish sauce dressing, crunchy shallots and chilies, and finished with aromatic mint, cilantro and sawtooth coriander for an addictive texture and depth. It’s a simple, celebratory dish that’s both refreshing and deeply satisfying.

Nam Tok is a vibrant Thai grilled-beef salad that balances smoky, tangy and savory flavors with a bright sprinkle of fresh herbs a... Show more

Traditional Thai Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

35 min

Price

4,08 €

Calories

473 kcal

low calorie

high protein

low sugar

grilling

Method

Toast the rice

Set a dry skillet over medium heat and toast the Glutinous Rice, stirring often, for 5 to 7 minutes until it turns pale golden and smells nutty. Tip it into a bowl, let it cool just enough to handle, then seal it in a zip-top bag and crush it with a rolling pin or the bottom of a heavy pan until you have about 1.5 tbsp of coarse Toasted Rice Powder.

Wash the herbs

Rinse the Mint, Cilantro, and, if using, the Sawtooth Coriander under cold water, then dry them very well so they stay bright in the salad.

Slice the aromatics

Thinly slice the Shallots and Scallion. Pick the mint leaves from the stems, and give the cilantro and sawtooth coriander a rough chop if they need a little help mixing through the salad.

Season the beef

Pat the Beef Sirloin Steak dry with paper towels, then season it all over with the Salt (fine). Press the salt in lightly so it clings to the surface and edges.

Grill the steak

Heat a grill or grill pan over medium-high until very hot. Grill the steak for 4 minutes on the first side, flip, then grill for 4 minutes more for medium-rare to medium, or until the outside is deeply browned and the center still feels springy. Transfer it to a cutting board and rest for 5 minutes.

Whisk the dressing

In a large bowl, whisk together the Lime Juice, Fish Sauce, Palm Sugar, the toasted rice powder, and Dried Thai Chili until the sugar mostly dissolves and the dressing smells bright and spicy.

Assemble and serve

Slice the rested steak thinly against the grain, catching any juices on the board and adding them back to the bowl. Add the shallots, scallion, mint, cilantro, and, if you like, the sawtooth coriander, then pour over the dressing and toss gently just until everything is coated. Serve immediately while the beef is still warm and the herbs are fresh.