Spicy Tangy Jeow Som Steak Salad
By Tiffy Cooks
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.
Equipment
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.
