Crying Tiger Steak Salad

Charred fish-sauce-marinated steak crowns crisp lettuce, vegetables, and herbs with a lively chile-lime toasted-rice dressing.

60 min

4 servings

Ingredients

1 1/2 lb skirt steak, trimmed and cut into 2 pieces

5 tbsp fish sauce, divided

2 tbsp neutral oil

2 garlic cloves, finely grated

1 tsp freshly ground black pepper

3 tbsp uncooked glutinous rice or jasmine rice

3 tbsp fresh lime juice

1 tbsp tamarind concentrate

1 to 2 Thai chiles, thinly sliced

1 small head crisp lettuce, torn into bite-size pieces

1 English cucumber, halved lengthwise and sliced

1 pint cherry tomatoes, halved

1 medium shallot, thinly sliced

1 cup loosely packed fresh cilantro leaves

1/2 cup loosely packed fresh mint leaves

Grill or broiler · Heavy skillet · Spice grinder or mortar and pestle · Instant-read thermometer · Large serving platter

Balance before serving

Add chile for heat, fish sauce for salt, lime for sourness, or sugar for sweetness only after tasting.

Keep the contrast

Arrange the warm sliced steak only when ready to serve so the lettuce and herbs stay cool and crisp.

01. Coat steak with fish sauce, oil, garlic, and pepper; leave at room temperature for 20 minutes.

02. Toast rice over medium heat for 5 to 7 minutes until deep golden, then cool and grind it coarsely.

03. Whisk lime, fish sauce, palm sugar, tamarind, chile, and toasted rice until balanced and dissolved.

04. Heat a grill to high or set a rack 4 inches below a high broiler; scrape excess marinade from the steak.

05. Grill for 3 to 4 minutes per side or broil for 4 to 5 minutes per side, until charred and 135 F.

06. Rest the steak on a clean board for 8 minutes so its juices settle.

07. Layer lettuce, cucumber, tomatoes, shallot, cilantro, and mint loosely on a wide platter.

08. Slice steak thinly across the grain and arrange it with its collected juices over the salad.

09. Spoon half the dressing over the platter and scatter with the remaining toasted-rice powder.

10. Serve immediately with extra dressing alongside so each diner can adjust every bite.