Ingredients:

  • 1.5 lbs sirloin or ribeye steak
  • 1 tbsp neutral oil (grape seed or avocado)
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar, finely grated
  • 3 bird's eye chilies, thinly sliced
  • 2 garlic cloves, grated
  • 1 tbsp cilantro stems, finely chopped
  • 1 cup cucumber, sliced into thin half-moons
  • 0.5 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves

Instructions:

  1. Prepare the Nam Jim dressing by whisking together the fresh lime juice, fish sauce, grated palm sugar, sliced chilies, grated garlic, and finely chopped cilantro stems in a large bowl until the sugar is fully dissolved.
  2. Pat the steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.
  3. Heat the neutral oil in a heavy cast-iron skillet over high heat. Once the pan is shimmering, sear the steak for 3–4 minutes per side to achieve a mahogany-colored crust and medium-rare interior.
  4. Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring the meat remains tender.
  5. Slice the rested steak thinly against the grain into bite-sized strips.
  6. In a large mixing bowl, combine the sliced cucumbers, red onions, cherry tomatoes, mint leaves, and cilantro leaves.
  7. Add the warm steak strips and the prepared dressing to the bowl. Toss thoroughly to ensure the dressing emulsifies with the meat juices and coats the vegetables. Serve immediately.