Nam Tok (Waterfall Beef Salad)

Nam Tok originates from Isan, the northeastern region of Thailand, where grilled meat salads are a cornerstone of everyday cooking. The name means 'waterfall,' referring to the juices that drip from the beef as it sizzles over charcoal, and the dish is traditionally served with sticky rice and fresh vegetables.

Ingredients

600g (1.3 lbs) beef ribeye or sirloin steak, at least 2.5cm thick

3 tablespoons fish sauce

2 tablespoons fresh lime juice

1 teaspoon palm sugar or light brown sugar

2 tablespoons toasted rice powder (khao khua)

1 teaspoon dried chili flakes (prik bon)

4 stalks lemongrass, tender inner part only, thinly sliced

6 makrut lime leaves, central vein removed, very finely sliced

4 shallots (about 80g), peeled and thinly sliced

1 large handful fresh mint leaves (about 20g)

1 large handful fresh cilantro leaves (about 20g)

3 spring onions, thinly sliced

1 tablespoon uncooked jasmine rice (for making toasted rice powder)

Sticky rice, for serving

1 head butter lettuce, leaves separated, for serving

4 snake beans or long green beans, cut into 5cm pieces, for serving

Instructions

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.

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.

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.

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.

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.

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.

Assemble the salad: Add the sliced beef and any resting juices to the dressing bowl. Add the sliced shallots, lemongrass, makrut lime leaves, and spring onions. Toss well to combine.

Add the herbs and seasoning: Add the toasted rice powder and dried chili flakes. Toss again to coat everything evenly. Taste and adjust with more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat — the salad should be bold, bright, and slightly funky.

Finish with fresh herbs: Add the mint and cilantro leaves and toss gently one final time just before serving so the herbs stay fresh and vibrant.

Serve immediately: Arrange the salad on a large plate or platter. Serve alongside sticky rice, fresh butter lettuce leaves, and snake beans for wrapping and scooping.