Yam Nua (Beef Salad)

This spicy and zesty salad is a pleasant alternative to the ubiquitous mango salad and is a popular dish to create in a Phuket cooking lesson. Yam Nua thrill the tongue with both heat and acidity, made with thinly sliced grilled beef tenderloin strips, sprigs of fresh spearmint, chopped shallots, onions, garlic, chilis, and seasoned with lime juice and fish sauce.

Ingredients:

• 8-10 ounces New York strip steaks (about 1 1/2 in thick),salt and pepper,1⁄2 tablespoon vegetable oil,1⁄4 cup shallot, sliced thin,3 tablespoons, chopped cilantro stems, and leaves,1⁄4 cup mint leaf (loosely packed to measure and then, chopped),1 medium cucumber, seeded and sliced,4 -6 romaine lettuce leaves,1 clove garlic, minced,2 Thai chiles, minced (more or less depending on the heat desired),2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing,1 1⁄2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted,2 tablespoons fish sauce (nam pla),2 1⁄2 tablespoons fresh lime juice.

Instructions:

• In a food processor, combine all of the ingredients for the marinade. Pulse until everything is combined - 3 or 4 times. Place the steak into a medium container and pour the marinade on top, tossing the steak to make sure it is entirely coated. Let sit for an hour.
• While the steak is marinating, combine all of the ingredients for the dressing in a food processor. Pulse until everything is combined an the sugar has dissolved- 7 or 8 times, then place the dressing in the fridge to cool down while you prepare everything else ( optional, but I like a nice chilled dressing with this salad. )
• Set a skillet over medium high heat to warm up. Once the skillet has heated up, remove the steak from the marinade and place in the hot pan. Cook the steak for 5 minutes, then flip and cook for 5 more minutes for medium rare.
• Remove the steak from the pan and set aside to rest for 10 minutes.
• While the steak is resting, prepare the salad. Tear up the head of the romaine over a large serving platter, and set the halved cherry tomatoes on top of the romaine. Add the red onion shavings, green onion slices, and mint to the platter, then drizzle the dressing on top of all of it. Toss lightly to coat.
• Slice the steak against the grain into ¼" thin slices, and place them on top of the salad. Top with the cilantro and serve.