Thai Peppered Beef Salad
Servings: 4
Ingredients
LIME DRESSING
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons grated palm sugar or brown sugar, optional
- 2 teaspoons soy sauce
- 2 garlic cloves, minced
PEPPERED BEEF SALAD
- a drizzle of olive oil or sesame oil
- 2 teaspoons coarse-ground pepper
- 1/2 teaspoon sea salt
- 1 1/4 lbs boneless ribeye or sirloin beef steak grass fed if possible
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves (coriander)
- 4 small cucumbers, thinly sliced lengthways
- 1/2 small red onion, thinly sliced
- 8 oz grape or cherry tomatoes, halved
- 6 green onions, trimmed & thinly sliced
- 2 - 3 Thai (small) red chilies, thinly sliced lengthways
Instructions
To make the lime dressing:
- Combine all ingredients in a small bowl, whisking until the sugar is dissolved; set aside.
To make the salad:
- Remove the steak from the fridge about 15 minutes or so before cooking. Preheat a grill pan or a barbecue grill to hot. Rub the steak with a little oil. Press the pepper & salt into the steak on both sides. Cook for 4 to 5 minutes per side depending on thickness of the steak & how you like your steak - time given is for medium-rare doneness. Remove steak to a cutting board & let sit for 10 minutes before cutting into thin slices against the grain.
- Toss herbs, cucumber, onion, tomato & green onion together with half the dressing. Arrange most of the salad on serving plates or a platter. Drizzle with remaining dressing & top with remaining salad & chili.