Thai Steak Salad | Recipe

We order a steak salad from a Thai restaurant nearby that melds the umami flavor of steak perfectly with sweet apple slices, sharp red onion, and tons of bright herbs and tongue-tingling chiles. I never had a salad quite like it in Thailand, and bet it's an adapted version of an Issan steak salad. But adaptation or not, it's stellar. So I took a few cues from Andy Ricker's Pok Pok cookbook, and whipped up my own version of the Thai-inspired dish. Adding vermicelli noodles that soak up the pungent dressing makes this a complete dinner. 

Serves 4 as a main meal

1 head lettuce, roughly chopped
1 bunch kale, cut into ribbons
2 small green apples, thinly sliced
6 scallions, thinly sliced on an angle (or 1 small red onion, thinly sliced)
3/4 cup mint, roughly chopped
3/4 cup cilantro, roughly chopped
8 oz vermicelli noodles, cooked and chilled
3/4 lb skirt steak (flank would work too)
Salt and pepper
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon palm sugar (or light brown sugar)
1 serrano or thai chile, thinly sliced
1/4 cup peanuts, crushed

Add lettuce, kale, apple, scallion and herbs into a large bowl. Top with vermicelli. Turn on broiler or grill. Season steak liberally with salt and pepper. Add steak to broiler or grill and cook, about 4 minutes each side (super thin steaks will take as short as 2 minutes per side). While the steak cooks, whisk together the fish sauce, lime juice, and palm sugar. Once combined, stir in the chile. When the steak is cooked, let it rest 5 minutes, then slice thin. Add the steak to the salad, top with peanuts, and pour on the dressing. Toss to combine.