• For the steak:
  • 1 pound skirt steak, fat trimmed
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut palm sugar
  • Dressing:
  • 2 tablespoons fish sauce
  • 1/4 cup freshly squeezed lime juice
  • Thai ground chili, to taste
  • 1 tablespoon roasted ground glutinous rice powder
  • 2 tablespoons shallots, minced
  • 1 tablespoon scallions, chopped
  • To serve:
  • 1 handful mint, roughly chopped
  • 1 handful cilantro, roughly chopped
  • 4 to 5 ounces mixed greens
  • 1 handful grape tomatoes, quartered

Passo a passo

  1. In a bowl, combine fish sauce and sugar. Marinate the steak for 15 minutes.
  2. Meanwhile, combine dressing ingredients in another bowl.
  3. Heat a cast-iron skillet or grill on medium-high heat. Pat the steak dry, drizzle a little oil in the pan or grill and sear on both sides until cooked to your liking. Allow to rest for 5 minutes. Slice into bite-sized pieces and toss in the dressing.
  4. Toss the rest of the ingredients into a bowl, add to a plate, top with the steak and dressing, and sprinkle more mint and cilantro on top.