Tangy Thai Salad (Print Version)

# Ingredients:

→ Dressing

01 - 1/4 teaspoon red chile flakes
02 - 1 1/4 teaspoons brown sugar
03 - 1 lime, squeezed for its juice
04 - 1 clove garlic, finely chopped
05 - 2 tablespoons lemongrass, minced (outer layers removed)
06 - 1 jalapeno, halved (one half chopped up; the other sliced thinly)
07 - 1 1/2 tablespoons fish sauce

→ Steak

08 - 1 New York strip steak (9 to 10 oz, about 1-inch thick)
09 - 1/2 tablespoon cooking oil

→ Rice Powder

10 - 2 tablespoons uncooked jasmine or other white rice

→ Salad

11 - Cherry tomatoes, cut in half
12 - Any lettuce you like
13 - Cucumbers, sliced into rounds
14 - 1/4 cup fresh mint leaves, chopped up loosely
15 - 2 medium shallots, sliced very thin
16 - 3 tablespoons cilantro, roughly chopped (leaves and stems)

# Instructions:

01 - Chop up the garlic and half a jalapeno. Toss them into a small bowl. Slice the other half of the jalapeno really thin and mix it in. Pour in lime juice, fish sauce, lemongrass, sugar, and chile flakes. Taste it and make changes if you think it needs more lime, fish sauce, or sugar. Mix it all up and leave it aside for now.
02 - Heat a small pan over medium-high. Add the rice and stir constantly until it turns a nice golden shade, about 10 minutes. Once cooled, grind it into a rough powder using either a spice grinder or mortar and pestle.
03 - Warm the oil in a pan on medium-high heat. Sear the steak for 5-6 minutes on one side until it gets a deep brown color. Flip and cook for another 5-6 minutes till it’s medium-rare. Rest the steak on a cutting board for 5 minutes before slicing it into thin, bite-sized pieces.
04 - Grab a medium bowl and add the sliced steak (along with the juices), shallots, mint, and cilantro. Stir that dressing again and drizzle it over the mixture. Toss lightly, then sprinkle the toasted rice powder and toss once more. Serve over a bed of lettuce with some tomatoes and cucumbers on top.

# Notes:

01 - Keep the dressing, steak, and salad separate in the fridge and mix just before eating. It'll stay fresh up to 3 days.

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