There is a Thai restaurant called Land Thai Kitchen near my apartment that makes a phenomenal Thai Beef Salad. Their salad combines grilled skirt steak, watercress, green apple, dried chili, toasted rice, and lime juice. We didn't have any skirt steak, but we did have top sirloin. And we had everything else I needed to make a riff on the recipe. So I decided to go ahead and use the top sirloin. I would probably use skirt steak if making this recipe again in the future, and I might modify the recipe to cook the skirt steak whole, rather than slicing it up thinly before searing it. But the top sirloin was far too thick to cook it enough in the center by just searing up the outsides. I wanted the steak to remain medium-rare in the center as much as possible. Anyway, the salad was really nice. Fresh flavors from the herbs, a little sweetness from the apples and the lime, a little heat and a lot of different flavor and textures. The roasted rice powder gives the salad a little nuttiness and adds an interesting texture. But my favorite components are the shallots, the apple, the mint, and the watercress. Each of the ingredients is so different from each of the other ingredients, both texturally and in terms of flavor.
Recipe under the jump!