A classic Australian summer favourite is steak and salad – but if you’ve had that every other night this week, why not spice things up a bit?
This Thai beef salad is quick, easy and delicious – but take it easy on the chilli! I always seem to get a little carried away!
Don’t forget to start early in the day or the night before so the meat can marinate!
You will need:
- 600g porterhouse or rump steak
- 200g mixed salad leaves
- 1 red capsicum, thinly sliced
- 1 lebanese cucumber, peeled and thinly sliced
- 2 shallots, sliced diagonally
- 10 grape tomatoes, quartered
- 1 bunch coriander, torn
- 1 small handful of mint leaves
- 1 tbsp toasted sesame seeds
- Zest and juice of 1 lime
- Thumb sized piece of ginger, finely grated
- 2 garlic cloves, crushed
- 2 hot baby chillies, finely chopped
- 1 tbs fish sauce
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 tbsp sweet chilli
- 1 tbsp brown sugar
This is how we do it:
- Place the steak on a ceramic plate and mix marinade ingredients in a jug. Drizzle half of the marinade over the steak using your fingers to gently rub the flavours into the meat. Cover with plastic wrap and allow to marinate for at least an hour in the fridge. Put aside the remaining marinade for dressing.
- Remove meat from fridge and allow to return to room temperature. Meanwhile, arrange salad leaves, capsicum, cucumber, shallots, tomatoes, coriander and mint on a serving dish.
- Pre-heat a barbecue or chargrill pan on high. Cook the steak for 2-3 minutes each side and remove from heat. Transfer the meat to a clean plate and cover with foil to rest for 10 minutes.
- Thinly slice the steak across the grain and layer on top of salad. Drizzle the remaining marinade and sprinkle with toasted sesame seeds to serve. Delish!