Step 1

Rub the steak all over with the red curry paste and let it marinate overnight.

Step 2

In a medium bowl, whisk all the ingredients for the Nuoc Cham together until well incorporated and set aside (makes 1/2 cup).

Step 3

Using a chef’s knife, stem and thinly slice all of the bell peppers.

Step 4

Heat a heavy skillet on the stove over high heat with the vegetable oil.

Step 5

Sear the steak for 4 to 5 minutes on each side and let it rest for 20 minutes. Chill the steak in therefrigerator until it is cool to the touch, about 30 minutes.

Step 6

Slice the steak as thinly as possible against the grain for maximum tenderness.

Step 7

In a large bowl, toss the steak and peppers with the Nuoc Cham, salt and pepper.

Step 8

Add the torn cilantro, mint and Thai basil leaves add them into the salad. Add the chilis and toss well.

Step 9

Divide the salad evenly among 3 or 4 serving plates and sprinkle with the Khao Khor.