Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU BEEF
Take the Fulllblood Wagyu flat iron steak, and marinate it in the freshly ground black pepper and soy sauce for 1 hour.
Grill the flat iron steak on high heat for around 6 minutes on each side (depending on how thick the cut of meat is). Grill until the steak is a medium-rare or medium finish.
Once the Fulllblood Wagyu flat iron steak is finished cooking, let it rest for 10 minutes.
Going against the grain, slice the steak into thin, bite-size strips.
PREPARING THE KHAO KHUA
Add the 1/2 cup of sticky rice (or jasmine rice) to a hot pan.
Dry roast the rice slowly, stirring continuously. After about 10 minutes, the rice should start caramelizing.
Keep roasting the rice for 15 minutes or until the rice is golden in color. Then, remove it from the heat, and let it cool.
Grind the roasted rice into a coarse powder using a mortar and pestle. This is your khao khua.
Use the khao khua (see instructions below) immediately on your salad for the best flavor.
PREPARING THE NAM TOK SALAD
In a mixing bowl, add the grilled strips of steak, 2 tablespoons of khao khua, fish sauce, palm sugar, dry chili flakes, lime juice, peeled and sliced shallots, minced green garlic chives, cilantro, and mint leaves.
Mix all the ingredients fully, and do a taste test. The salad should be sour, salty, and spicy to taste.
Add more lime juice or fish sauce as needed.
Plate the salad, and enjoy!
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