Thai Venison Steak Salad
Northern Thai-style venison steak salad (Neua Nam Tok): quick-marinated grilled venison, thinly sliced and tossed with a warm lime-fish sauce dressing, herbs, red onion, lemongrass, chile, and toasted rice powder.
Ingredients
For the Steak
- 3 teaspoons thinly sliced lemongrass, only tender parts
- 1/4 teaspoon ground black pepper
- 3 teaspoons soy sauce
- 3 teaspoons olive oil
- 2 venison steaks (but from the loins or rounds)
For the Dressing
- tablespoons freshly lime juice
- 3 tablespoons fish sauce
- 2 tablespoons fresh stock pig ear stock, venison stock or beef stock)
- 2 teaspoons honey
- 2 teaspoons chile powder
- 4 tablespoons thinly sliced lemongrass, tender parts only
Salad Toppings
- 1/2 cup thinly sliced red onions
- 1/2 cup mint leaves
- 1/2 cup chopped cilantro (leaves and stems)
- 2 teaspoons rice powder (found Asian markets or on Amazon)
Instructions
Marinate the Steak
- Mix the marinade ingredients together well in a small bowl. Coat the venison steaks well and place in the refrigerator for 1 hour to marinate.
Cook the Steak
- Grill the steaks over medium-high heat to an internal temperature between rare and medium-rare. Let the meat rest for 10 minutes before slicing thinly against the grain.
Make the Dressing
- Make the Dressing. Place all of the dressing ingredients into a microwavable bowl. Cook until it is just warm, about 30-45 seconds depending on your microwaves power.
Make the Salads
- Toss the steaks and toppings with enough dressing to coat the mixture. Season to taste with salt and pepper.
NOTES
- Cuts: backstrap or venison round steaks.
- Marinate: 1 hour is enough--don't overdo it. Pat dry before grilling for better sear.
- Cook: Grill to rare-medium-rare, then rest 10 minutes before slicing.
- Dressing: Briefly warm to bloom flavor; thin with a splash of venison/beef stock if needed.
- Lemongrass: Use tender inner layers, sliced very fine.
- Rice powder (khao khua): Adds nutty crunch; find at Asian markets or toast/grind sticky rice.
- Toss to serve: Mix steak, herbs, onion, and dressing right before eating so the herbs stay fresh and the rice powder stays crisp.
- Pairing: Serve with sticky or jasmine rice; adjust lime, fish sauce, and chile to taste.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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