Ingredients: |
Ingredients: 1/4 to 1/2 tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste), 2 garlic cloves, 1 tbsp cilantro/coriander stems , chopped, Pinch of salt, 2 tsp sugar, 2 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp grape seed oil (or canola or vegetable oil)
7 - 8 oz / 200 - 250 g good quality beef steak at room temperature, 1/2 tbsp oil (vegetable, peanut or canola oil), Salt and pepper
2 cups mixed lettuce leaves, 1/4 cup cherry tomatoes , halved, 1/4 small red onion (Spanish onion), very finely sliced, 1/2 cucumber (cut horizontally then into slices), 1/4 cup cilantro/coriander leaves, 1/4 cup mint leaves
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Directions: |
Directions:Place the chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.
Preheat a skillet over high heat until screaming hot and smoking.
Cook the beef to your liking. It's best to err more towards rare for this recipe.
Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.
Pour over Dressing and toss gently.
Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves. |
This recipe for Thai Grilled Steak Salad is from