Thai-Inspired Larb Steak Salad

recipe
Written By Lorissa Fujishin

Bright, herby, a little spicy, and surprisingly easy to throw together.

I first made this for the team at Central Coast Food Web when I wanted to bring an easy, healthy lunch that still felt special. It has all the flavors I love in a larb-style salad: lots of lime, fresh herbs, red onion, chile, and savory beef, with jasmine rice on the side to make it a full meal.

It’s also a great recipe for using whatever tender steak cut you have on hand. Sirloin is an easy choice, but flank, flat iron, or leftover steak all work beautifully.

Make It

Season the steak generously with salt and pepper. Heat a skillet or grill over high heat and cook to your preferred doneness. Let it rest for about 10 minutes, then slice thinly against the grain.

Whisk together all of the dressing ingredients. If using toasted rice powder, stir it in at the end.

Combine the cucumber, tomatoes, red onion, green onion, cilantro, mint, greens, and chile. Toss with enough dressing to lightly coat everything.

Add the sliced steak and toss again, or arrange it over the top. Serve with warm jasmine rice and extra lime or dressing on the side.

Grass Rivers Tip: Larb is all about contrast: savory beef, bright lime, fresh herbs, a little sweetness, and as much chile as you like. Don’t be afraid to taste and adjust the dressing until it hits that perfect salty-sour-spicy balance.

For the steak

  • 1 to 1½ lb sirloin steak

  • Salt and black pepper

  • 1 tablespoon neutral oil

For the salad

  • 1 cucumber, chopped

  • 1 pint cherry tomatoes, halved

  • ½ red onion, thinly sliced

  • 2 green onions, sliced

  • Big handful fresh cilantro, chopped

  • Big handful fresh mint, chopped

  • Mixed greens or chopped lettuce

  • 1 fresh red chile, thinly sliced, optional

  • Jasmine rice, for serving

Larb-Style Lime Dressing

  • Juice of 2 limes

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 1 to 1½ tablespoons brown sugar

  • 1 small garlic clove, finely minced

  • 1 teaspoon grated fresh ginger

  • 1 fresh chile, finely sliced, or red pepper flakes to taste

  • 1 tablespoon neutral oil

Optional but very larb:
1–2 tablespoons toasted rice powder. You can make your own by dry-toasting uncooked jasmine rice in a skillet until golden, then grinding it into a coarse powder.

Lorissa Fujishin