Thai Spicy Grilled Beef Salad
- Prep time 10Min
- Cook time 5Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 2
Savour the vibrant flavours of Thailand with this zesty Thai Spicy Grilled Beef Salad. Fresh, juicy Australian striploin steak, seared to perfection, mingles with a medley of crisp greens and a tangy dressing that dances on the palate.
Ingredients
- 200g Australian Striploin
- 3 Tbsp Dressing (Lime, Fish sauce and palm sugar)
- 3 Tbsp Tamarind Dressing (tamarind sauce and coconut sugar)
- 25g Onions
- 5g Celery
- 5g Spring Onions
- 5g Culantro
- 20g Carrots
- 5g Sweet Basil
- 40g Cherry Tomatoes
- 1 Tsp Red Chili Flakes
- ½ Lime
- Olive Oil
- Salt
- Pepper
Accompaniments:
- 10g Green Oak
- 10g Red Oak
- 10g Rocket
- 10g Mix of Lettuce
Method
Preparing Beef:
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Brush both sides of the steaks with olive oil, salt, and pepper.
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Preheat your cast iron skillet or pan over medium-high heat.
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Once the skillet is hot, place the steaks in the pan. Cook for about 1 minute on each side for medium-rare. Be careful not to overcook.
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Remove the steaks from the skillet and let them rest for 2 minutes in a warm place.
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After resting, slice the beef into smaller, bite-sized cubes or thin slices.
Preparing Sauce:
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In a large mixing bowl, combine onions, celery, spring onions, carrots, sweet basil, and cherry tomatoes.
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In a small bowl, whisk together the ingredients for the dressing (lime juice, fish sauce, and palm sugar) until the sugar is fully dissolved.
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In a separate small bowl, prepare tamarind dressing by mixing the tamarind sauce with coconut sugar until well combined.
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Pour both dressings over the vegetable mixture. Add the red chili flakes and toss everything together until the vegetables are evenly coated with the dressings.
To Serve: Place the beef over salad, pour the sauce over and decorate with sweet basil for garnish.
