Go Back Email Link
+ servings
A plate of Thai grilled steak salad with sticky rice - nam tok neua

Thai Grilled Steak Salad - Neua Yang Nam Tok

A steak salad recipe like you've never seen before. Marinated grilled steaks are thinly sliced and tossed with an abundance of Thai herbs and a spicy tart dressing. A classic dish of Northeastern Thailand.
Servings 2 servings
Calories 326 kcal


For the Marinated Steak

  • 8 oz picanha steak, tri-tip, or another grilling steak , about 1-inch thick
  • ¼ teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • 1 ½ teaspoons oyster sauce
  • ¾ teaspoon sugar
  • ½ tablespoon water
  • 2 teaspoons neutral oil

For the Salad

  • 2 tablespoons uncooked jasmine or Thai glutinous rice
  • 1 makrut lime leaf, optional
  • 2 teaspoons fish sauce
  • 2 tablespoons water or unsalted chicken or beef stock
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sugar
  • ½ teaspoon roasted chili flakes, or to taste
  • 1 small stalk lemongrass, bottom half only, thinly sliced
  • 3 tablespoons thinly sliced shallots
  • ½ cup mint leaves, loosely packed
  • ½ cup chopped cilantro
  • 2-3 leaves sawtooth coriander, chopped, optional
  • Thai sticky rice, for serving


  • Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
    8 oz picanha steak, tri-tip, or another grilling steak, ¼ teaspoon ground black pepper, 1 teaspoon soy sauce, 1 ½ teaspoons oyster sauce, ¾ teaspoon sugar, ½ tablespoon water, 2 teaspoons neutral oil
  • If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
    *For this dish I prefer medium doneness, so I pull it off the grill at an internal temperature of 135°F, and let it rest until the final temperature reaches 145°F. Insert an instant-read thermometer sideways into the center of the steak for an accurate reading. Allow the steak to rest on a plate while you prep the rest of the salad, keeping all the liquid that pools on the plate.
  • While the steak rests, make the toasted rice powder by adding the rice and the makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown colour, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
    2 tablespoons uncooked jasmine or Thai glutinous rice, 1 makrut lime leaf
  • Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
    2 teaspoons fish sauce, 2 tablespoons water or unsalted chicken or beef stock, 1 tablespoon fresh lime juice, ½ teaspoon sugar, ½ teaspoon roasted chili flakes
  • Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavour feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.
    1 small stalk lemongrass, 3 tablespoons thinly sliced shallots, ½ cup mint leaves, ½ cup chopped cilantro, 2-3 leaves sawtooth coriander, Thai sticky rice
Watch my videos AD-FREE and get bonus content: Visit patreon.com/pailinskitchen
Tried this recipe? Share a pic!Tag @hotthaikitchen on Instagram and Twitter!