Full of flavour, easy on your time, this Thai beef salad makes a great summertime lunch or dinner. Swap the beef for firm tofu for a vegetarian option.
Salad
- 400g beef eye fillet steak
- 2 tsp olive oil
- 2 cups rocket
- Handful coriander leaves
- Handful Thai basil
- ½ cup cherry tomatoes, halved
- 2 cucumbers, cut into long thin sticks
- 1 red onion, thinly sliced
Dressing
- ¼ cup of roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- Juice of half a lime
- 1 tbsp brown sugar
- 1 long red chilli (add more if you like heat), seeded and finely chopped
- 2 tbsp water
Method
- Pre-heat your BBQ to a high heat and get your steaks ready by drizzling with olive oil, and season with salt and pepper. Alternatively, cook your steak in a very hot frying pan.
- Cook the steak to your liking – medium rare works well for this dish – and once cooked, wrap it in aluminium foil and set aside to rest (approximately 10 minutes).
- Combine all dressing ingredients in a small bowl and mix thoroughly. You can use a food processor to save time here, just pulse a few times to combine.
- Thinly slice the steak into strips.
- Assemble all the salad ingredients, add the steak, and drizzle with dressing.
This is delicious as a standalone salad, but it also works well as a filling for rice paper rolls. Add whatever fresh veggies and fruits you have – mango, apple, capsicum and fennel bulb, will all make this dish sing.
