Inspired by Yum Nua, this Thai beef salad combines fresh of green and herbs with a bit of heat and savory skirt steak.

Makes 4 servings


  • 1 bottle Nong's Khao Man Gai Sauce
  • 1lb Skirt Steak
  • 1 pint cherry tomatoes, sliced in half
  • 1 medium shallot, sliced thin
  • 2 tbsp scallion, sliced thin on the bias
  • 1 serrano or thai chile, sliced thin
  • 1 clove garlic, minced
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped mint
  • 2 tbsp Thai basil


  1. Marinate skirt steak with half of the Nong's Sauce for at least 2 hours (or up to 24 hours).
  2. Grill skirt steak over high heat until done to your liking. Rest for 10 minutes, then thinly slice against the grain (1/8" thick or less).
  3. Combine all the other ingredients in a large mixing bowl along with the other half of the Nong's Sauce and mix thoroughly.
  4. Add the sliced beef and mix again, then let sit for at least 10 min.
  5. Serve in shallow bowls and garnish with extra fresh herbs.