Thai Shaking Beef With Red Onion and Cucumber Salad

Tender, garlicky steak pairs perfectly with a spicy, Thai-inspired salad topped with peanuts.


  • 2 pounds (1 1/2-inch thick) bone-in porterhouse steak
  • 3 garlic cloves, minced
  • 2 tablespoons oil
  • Pinch of salt
  • 1 tablespoon sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Pinch of pepper
  • 2 garlic cloves, smashed
  • 2 tablespoons butter
  • Red onion and cucumber salad:
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons water
  • 1/2 tablespoon chili-garlic sauce
  • Pinch of salt
  • 1 English cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 tablespoon cilantro
  • Handful of peanuts (optional)
  • For serving:
  • Plum tomato wedges
  • Jasmine rice, cooked


  1. Rub the steak with garlic, oil and salt. Set aside and marinate for at least one hour.
  2. For the red onion and cucumber salad: In a small saucepan, combine sugar, rice vinegar, water, chili-garlic sauce and salt. Bring to a simmer or until sugar has dissolved. Set aside to cool slightly. In a medium-sized mixing bowl, combine sugar vinegar mixture, cucumber, red onion and cilantro. Refrigerate for at least one hour. When ready to serve, toss in some peanuts (optional).
  3. In a small bowl, combine sugar, rice vinegar, soy sauce, fish sauce and pepper. Set sauce aside until ready to use.
  4. Heat skillet to smoking. Add the steak, let it sit and sear until a nice crust forms, about 7 minutes. Flip and sear. Drop in butter and smashed garlic; braise steak for 4 minutes. Pour in the sauce, coating the steak. Remove and rest for 5 minutes before slicing.
  5. Serve steak with red onion and cucumber salad and rice. Enjoy!