Spicy Tangy Jeow Som Steak Salad

Name: Spicy Tangy Jeow Som Steak Salad
Cuisine: South East Asian
Ingredients: 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; 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

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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.

South East Asian

Ingredients

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.