Thai Beef Salad
Ingredients
Method Steps
1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
2. Add the remaining dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
3. Alternative: Finely mince garlic, coriander and chili. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
1. Preheat a frypan over high heat until screaming hot and smoking.
2. Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking.
3. Cook times: for steak 2cm thick, 2 min on each side for medium rare (until internal temp is 52°C) OR 2 1/2 min each side for medium (internal temp 57°C).
4. Remove the beef from the frypan onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
1. Place lettuce in a bowl, drizzle with 1 tbsp dressing and toss.
2. Slice the beef thinly against the grain and place in a bowl with the remaining salad ingredients. Dress with most remaining dressing and toss gently.
3. Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
4. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
This recipe is suitable for any good steak suited to grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak.The steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can't UNCOOK steak!
Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres - i.e. 90 degrees perpendicular to the direction of the fibres.
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Ingredients
Directions
1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
2. Add the remaining dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
3. Alternative: Finely mince garlic, coriander and chili. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
1. Preheat a frypan over high heat until screaming hot and smoking.
2. Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking.
3. Cook times: for steak 2cm thick, 2 min on each side for medium rare (until internal temp is 52°C) OR 2 1/2 min each side for medium (internal temp 57°C).
4. Remove the beef from the frypan onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
1. Place lettuce in a bowl, drizzle with 1 tbsp dressing and toss.
2. Slice the beef thinly against the grain and place in a bowl with the remaining salad ingredients. Dress with most remaining dressing and toss gently.
3. Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
4. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
This recipe is suitable for any good steak suited to grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak.The steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can't UNCOOK steak!
Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres - i.e. 90 degrees perpendicular to the direction of the fibres.