Nam Tok Thai Beef Salad

Fresh, bold, and incredibly flavorful — this Thai steak salad is easy to make at home and perfect for warm weather meals. Nam Tok literally means “waterfall,” referring to the sizzling sound of juices falling onto the coals as the steak cooks. It’s traditionally served with sticky rice, crisp lettuce, and cool cucumbers.

Start with Folsom Farm Beef — ideally a loose grain cut like skirt, flap, or flank steak. These cuts soak up the bright, tangy dressing and hold flavor in every bite. This is one of the best ways to bring Thai flavor to your dinner table with simple ingredients and big results.

Ingredients

For the Steak

• 1–2 lbs loose grain steak (skirt, flap, or flank)
• Salt, pepper, and garlic powder

For the Dressing

• Juice of 1 lime
• 2 tbsp fish sauce
• 1 shallot, thinly sliced
• ¼ cup chopped cilantro
• ¼ cup chopped mint

Toasted Rice Powder

• 2 tbsp uncooked jasmine rice (for toasting)

To Serve

• White or sticky rice
• 1 cucumber, peeled and sliced
• 1 head green leaf or butter lettuce
• Optional: Red chili flakes, finely chopped lemongrass

Instructions

1. Make the Dressing

• In a small bowl, combine sliced shallots, lime juice, and fish sauce.
• Set aside to mellow while you prep other ingredients.
• Do not add herbs yet — they'll wilt.

2. Toast the Rice

• In a dry skillet over medium heat, toast 2 tbsp jasmine rice.
• Stir frequently until golden brown and fragrant (about 5–8 minutes).
• Grind to a coarse powder using a mortar & pestle or spice grinder. Set aside.

3. Prepare the Steak

• Preheat grill to at least 400°F.
• Season steaks generously with salt, pepper, and garlic powder.
• Grill 2 minutes per side, then rotate every minute until internal temp is 135–145°F.
• Let rest for 6–7 minutes. Slice thinly against the grain.

4. Finish the Salad

• Add chopped mint and cilantro to the dressing.
• Toss sliced steak into the dressing and mix until well coated.

5. Serve

• Plate beef with cucumbers and lettuce.
• Sprinkle toasted rice powder generously over top.
• Serve with jasmine or sticky rice.