adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai grilled beef salad
Thai grilled beef salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled thick steaks with tangy herb salad in a modern Thai beef salad twist by Marion Grasby.
Ingredients:
  • 2 x 250g beef scotch fillet steaks
  • 9.20 gm vegetable oil
  • 1 Lebanese cucumber, halved lengthways, sliced
  • 200g cherry tomatoes, halved
  • 1 French shallot, peeled, thinly sliced
  • 2 green shallots, thinly diagonally sliced
  • 125.00 ml fresh mint leaves
  • 15.00 gm long-grain rice
  • 60ml (1/4 cup) fish sauce
  • Juice of 1 lime
  • 40.00 ml chopped fresh coriander leaves and stems
  • 2 tsp shaved palm sugar or brown sugar
  • 1 tsp dried chilli flakes
Instructions:
  • Toast rice in a hot dry pan until golden. Grind into a fine powder using a mortar and pestle or spice grinder. Transfer to a bowl and mix with fish sauce, lime juice, coriander, sugar, and chili. Whisk until the sugar dissolves. Set aside.
  • Preheat a barbecue grill or chargrill pan on high heat. Season the steaks generously and drizzle with oil. Grill the steaks for 3-4 minutes per side for medium-rare or until desired doneness. Remove to a plate, cover, and let rest for 5 minutes. Slice the steaks into 2cm-thick pieces.
  • Combine cucumber, tomato, shallot, green shallot, and mint in a large bowl. Drizzle with dressing and toss together.
  • Place the steak and salad elegantly on a platter and generously drizzle with any remaining dressing.

Similar Recipes