Nam Tok (Waterfall Beef Salad)

Instructions

1. 1

   Make the toasted rice powder: Place 1 tablespoon of uncooked jasmine rice in a dry wok or skillet over medium heat. Toast, stirring constantly, for 5 to 7 minutes until the rice is deep golden brown and smells nutty. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.

2. 2

   Prepare the grill: Heat a charcoal grill or cast-iron grill pan over very high heat until smoking hot. You want maximum searing heat to create a charred crust while keeping the interior pink.

3. 3

   Season and grill the beef: Pat the steak completely dry with paper towels. Season lightly on both sides with a pinch of salt. Grill the steak for 3 to 4 minutes per side for medium-rare, or until the internal temperature reads 55°C (130°F). Do not move the steak while it is searing — let it develop a deep brown crust.

4. 4

   Rest the beef: Transfer the grilled steak to a cutting board and let it rest uncovered for 5 minutes. This allows the juices to redistribute and makes slicing cleaner.

5. 5

   Slice the beef: Slice the rested steak thinly against the grain into pieces approximately 5mm thick, then cut each slice in half. Reserve any juices that collect on the cutting board.

6. 6

   Make the dressing: In a large mixing bowl, combine the fish sauce, fresh lime juice, and palm sugar. Stir until the sugar is fully dissolved.