Ingredients
h
1 lb hanger steak (other cuts that work well are tenderloin,
s
sirloin, or strip loin)
m
½ cup mint leaves
c
½ cup cilantro leaves
b
½ cup basil leaves
E
1 English cucumber, deseeded and thinly sliced
c
6 oz cherry tomatoes, sliced in half
s
1 shallot, thinly sliced
t
2 tbsp toasted rice powder (optional)
F
For the dressing
f
2 tbsp fish sauce
b
1 tbsp brown sugar, plus more to taste if needed
f
3 tbsp fresh lime juice
T
2 –6 Thai chilies, depending on spice tolerance
g
2 –3 garlic cloves, grated
n
2 tbsp neutral oil
Directions
1
If using, make the toasted rice powder. Toast jasmine rice in a pan until golden, then grind in a mortar and pestle or spice grinder to a coarse powder.
2
Season the steak with salt and sear over high heat until medium rare-medium. Set aside to rest for 5–10 minutes, then thinly slice.
3
In the same pan, remove excess fat and add the neutral oil. Grate the garlic directly into the pan and toast over medium heat until fragrant and lightly golden.
4
Transfer the garlic oil to a large mixing bowl. Add fish sauce, brown sugar, lime juice, and Thai chilies, stirring to dissolve the sugar. Adjust sweetness to taste.
5
Add the sliced steak, herbs, cucumber, tomatoes, shallot, and toasted rice powder to the bowl. Toss well to coat everything in the dressing.
6
Serve immediately while the steak is still slightly warm.
