Spicy Tangy Jeow Som Steak Salad

This Jeow Som Steak Salad is part of my Southeast Asian-Inspired movie dinner night with my sister this week! salad has smoky seared steak and crispy, crunchy fresh vegetables. It’s all mixed with a addictingly tangy and spicy Laotian-inspired Jeow Som dressing that you can make in only 5 minutes! This easy but flavorful salad is a hit every single time I make this for guests. Delicious as a side salad, or as a full low-carb meal on its own, this is one salad that is definitely extra satisfying.

Spicy Steak Salad

• Southeast Asian Steak Salad With Jeow Som Dressing
• Ingredients For Southeast Asian Steak Salad
  • Seared Steak
  • Jeow Som Dressing
• How To Make Jeow Som Steak Salad
• What To Serve Alongside This Curry

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Southeast Asian Steak Salad With Jeow Som Dressing

I’m inviting my sister over tonight for Movie Night dinner with all of our recent fall cravings. I am definitely craving South East Asian food this week, so tonight’s menu has two easy South East Asian mains: Jeow Som Steak Salad, and a Speedy Thai Red Curry with Coconut Rice. We’re going to continue the staying-in vibes with a warm apple crumble while finishing our movie marathon.

To pair with a creamy curry, I wanted something bright and tangy, but still a little fancy for our stay-in feast. So, I made this super fresh, but flavorful salad with a beautiful seared steak. The dressing is inspired by my favorite sauce ever: Jeow Som, literally translated to “Sour Dipping Sauce”. This is a sauce the Laotians use in EVERYTHING. made with fresh spices like garlic, lime, cilantro, and chilis. So, it’ll definitely be delicious in our salad!

Ingredients For Southeast Asian Steak Salad

Seared Steak

I love using ribeye steaks because they’re the perfect amount of marbling and juiciness. You can also use cuts like flank steaks or skirt steaks. Because the sauce is so flavorful and already a universal pairing with meat, all you need is salt and pepper to season the steaks. Of course, you can adjust your preferred sear for the steak, but I like a nice medium-rare. To serve, I let the steak rest, and then cut into slices and add on top of the salad. Or, I like to cut them in cubes and mix them in if I want a more even bite.

Jeow Som Dressing

This spicy, sweet-and-sour dressing is inspired by Jeow Som, one of my favorite dipping sauce of all time. Since they’re neighbors, this Laotian chili-lim garlic sauce is similar to Thailand’s Nam Jim Seafood from Crying Tiger Steak, without the texture of rice powder. It is spicy, sour, and slightly sweet. I think it’s the perfect way to introduce someone to a more pungent ingredient like fish sauce.

Jeow Som is made from freshly pounded spices like fresh garlic, Thai bird’s eye chili, and cilantro. Then, it’s seasoned with a balance of fish sauce, fresh lime juice, and sugar. I know it’s not traditional, but I’m also adding olive oil today for my dressing because I love the flavor it adds. Since I’m lazy today, I’m using my food processor or blender instead of a mortar and pestle. Trust me, it keeps everything super clean and easy!

How To Make Jeow Som Steak Salad

1. Season the steak with salt and pepper. Set aside.
2. Blend together shallots, Thai bird’s eye chili, garlic, and cilantro.
3. In a bowl, squeeze in the juices of 2 limes, and add sugar and fish sauce. Mix until the sugar is dissolved.
4. Add in the blended spices into the sauce. Drizzle in some olive oil and mix well.
5. In a hot pan on medium-high, sear the steak for about 2 minutes per side for medium-rare, or until perfectly charred. After searing, set aside to rest.
6. In a big mixing bowl, add chopped cucumbers, cherry tomatoes, pickled red onion, chopped Thai Basil, fresh mint leaves, and Jeow Som sauce. Mix well.
7. Slice steak and place on top of salad. Drizzled with even more Jeow Som sauce and serve.

What To Serve Alongside This Curry

Spicy Tangy Jeow Som Steak Salad

By Tiffy Cooks

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This Jeow Som Steak Salad is part of my Southeast Asian-Inspired movie dinner night with my sister. This salad has perfectly seared steak and crispy, crunchy fresh vegetables. It’s all mixed with spicy and tangy Laotian-inspired Jeow Som dressing that you can make in only 5 minutes! This easy but flavorful salad is a hit every single time I make this for guests. Delicious as a side salad, or as a full low-carb meal on its own, this is one salad that is definitely extra satisfying.

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Course: Dinner, Main Course, Salad, Side Dish

Cuisine: South East Asian

Diet: Low Lactose

Keyword: Asian Recipe Easy, dinner Ideas, high protein, Salad, steak

Equipment

• Blender

Ingredients

Jeon Som Sauce Dressing

• 1 shallots
• 3 Thai Bird’s Eye Chili
• 10 cloves garlic
• 1/2-1 cup cilantro
• 2 limes
• 1 tbsp sugar
• 2-3 tbsp fish sauce
• 1 tbsp olive oil

Steak Salad

• 1 ribeye steak
• Salt and pepper to taste
• 1 tbsp oil
• 1 cucumber chopped into chunks
• 1 cup cherry tomatoes halved
• Pickled red onion
• 2 tbsp chopped Thai basil
• 4-5 leaves fresh mint

Instructions

• Season the steak with salt and pepper. Set aside.
• Blend together shallots, Thai bird’s eye chili, garlic, and cilantro.
• In a bowl, squeeze in the juices of 2 limes, and add sugar and fish sauce. Mix until the sugar is dissolved.
• Add in the blended spices into the sauce. Drizzle in some olive oil and mix well.
  
• In a hot pan on medium-high, sear the steak for about 2 minutes per side for medium-rare, or until perfectly charred. After searing, set aside to rest.
  
• In a big mixing bowl, add chopped cucumbers, cherry tomatoes, pickled red onion, chopped Thai Basil, fresh mint leaves, and Jeow Som sauce. Mix well.
• Slice steak and place on top of salad. Drizzled with even more Jeow Som sauce and serve.