Cooking Instructions
1. Make Toasted Rice Powder
[] Place uncooked rice in a dry pan over medium heat.
[] Toast the rice, stirring constantly, until golden brown and fragrant. Be careful not to let it burn.
[] Once toasted, remove from heat and let it cool slightly.
[] Transfer to a mortar and pestle, and pound until it reaches a coarse, sandy texture with some gritty bits for added crunch and aroma.
2. Cook the Beef
[] If refrigerated, bring the steak to room temperature at least 30 minutes before cooking.
[] Season both sides generously with salt and pepper.
[] Preheat your charcoal grill or a stainless steel pan over medium-high heat until very hot.
[] Grill or sear the beef for 2–3 minutes per side for medium-rare to medium doneness. Target internal temperatures: Medium Rare: 54–57°C (130–135°F) or Medium: 60–63°C (140–145°F).
[] Let the beef rest for 5 minutes, then slice thinly against the grain.
3. Prepare the Dressing
[] In a mixing bowl, combine fish sauce, lime juice, palm sugar, and chili flakes.
[] Stir until the palm sugar dissolves.
[] Add thinly sliced shallots, fresh mint leaves, chopped spring onions, sawtooth coriander, and the toasted rice powder. Mix gently to combine.
4. Assemble the Salad
[] Add the sliced steak to the dressing and herb mixture.
[] Toss everything well until evenly coated.
[] Taste and adjust the seasoning as needed. The flavor should be a bold balance of spicy, sour, and salty.
5. Serve
[] Transfer to a serving plate.
[] Garnish with extra mint leaves on the side.
[] Serve immediately as part of a Thai meal with sticky rice and fresh vegetables.
