Inspired by Thai ajad, a pickled cucumber relish usually served with satay, this dressing is a fever dream of flavor. The complete lack of fat in the sauce brings clarity and sharpness to the balance of salt-sweet-heat-acid. The vegetables become softer and more pickle-y the longer they sit, so make the dressing no more than an hour ahead for optimal potency and crunch. The sauce is excellent over any grilled meat, like chicken, pork chops, or steak, alongside fresh summer rolls, or atop a bowl of warm rice with a crispy fried egg.
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$30 At Amazon
Recipe information
Yield
4 servings
Ingredients
Dressing
¼
3
2
½
2
2
4
2
Steak and assembly
2
2
2
1
2
Preparation
Dressing
Step 1
Stir ¼ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. fish sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar is dissolved. Add 2 small Persian cucumbers, halved lengthwise, sliced ½" thick, 2 small shallots, halved, thinly sliced, 4 garlic cloves, finely chopped, 2 red Thai chiles or 1 serrano chile, thinly sliced, and zest of 1 lime; mix to combine. Let sit at least 15 minutes and up to 1 hour (makes about 2 cups).
Steak and assembly
Step 2
Stir 2 Tbsp. vegetable oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. mild curry powder (such as S&B), and 1 tsp. sugar in a medium bowl to combine. Add two ¾"-thick boneless rib-eye or New York strip steaks (about 1½ lb. total) and turn to coat. Let sit at room temperature 15 minutes.
Step 3
Heat a dry medium skillet, preferably cast iron, over medium-high until very hot. Cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120°, 8–10 minutes for medium-rare. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
Step 4
Transfer steaks to a cutting board and slice against the grain. Line a platter with tender lettuce leaves; arrange steak on top. Spoon dressing generously over; top with cilantro and/or mint leaves. Serve with remaining dressing alongside.
Do ahead: Steak can be marinated 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before cooking.
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Reviews (7)
Back to TopWe love this recipe! Perfect balance of flavors we normally serve it with rice or rice noodles.
Chris M
San Francisco
2/25/2024
This salad is da bomb! Definitely our go to summer salad. Followed recipe to the letter - perfection!! Easily adaptable to different (or no) proteins - have tried with pork tenderloin and shrimp, both terrific. With the left overs (if you are lucky) we added more veggies such as green cabbage, snap peas, radish and more fresh herbs - totally addicted!
Anonymous
Portland, OR
5/11/2023
I used less sugar since I'm not a fan a everything needing to be sweet.
Mary W
Nyack, NY
4/19/2023
This is gonna be my summer salad - it is so delicious and easy to throw together. I made it with beef as directed the first time, but this is just as delicious with a pork chop prepared using the same directions. Phenomenal!!
Anonymous
Baltimore
4/18/2023
Absolutely terrific. Made a few adjustments I’ll keep doing. One in particular I never will again. We added the juice of half the zested lime, and used a combo of cilantro, mint, and Thai basil. After assembling the salad, we topped it with crushed peanuts. Thing we won’t repeat: assuming BA dialed back the heat with just two Thai chilis and doubling the amount. Regardless, this salad is addictively good.
Todd B
Washington, DC
2/27/2023
Incredibly good for as easy as it is, I added radishes to dressing.
Ken B
Prospect KY
2/26/2023
Loved this. The richness of the steak and the sweet tangy bright vinaigrette pair so nicely together. Was not exceedingly difficult or time intensive to make either. Served w fluffy white rice.
Anonymous
2/12/2023