Categories: Asian
Ingredients
- Dressing
- 1/4 to 1/2 tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste)
- 2 garlic cloves
- 1 tbsp cilantro/coriander stems, chopped
- Pinch of salt
- 2 tsp sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grape seed oil (or canola or
- vegetable oil)
- Salad
- 7 - 8 oz / 200 - 250 g good quality beef steak - sirloin, porterhouse, scotch fillet or rump steak (the best quality you can afford), at room temperature
- 1/2 tbsp oil (vegetable, peanut or canola oil)
- Salt and pepper
- 2 cups mixed lettuce leaves
- 1/4 cup cherry tomatoes, halved
- 1/4 small red onion (spanish onion), very
- finely sliced
- 1/2 cucumber, cut horizontally then cut
- into slices (about ⅓ cup)
- 1/4 cup cilantro/coriander leaves, lightly
- packed
- 1/4 cup mint leaves, lightly packed
- Garnish
- 1 tbsp peanuts, roughly chopped
- Extra cilantro/coriander and mint leaves
Directions
-
Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.
-
Grind until a smooth paste forms.
-
Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
-
Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.
-
Preheat a skillet over high heat until
-
screaming hot and smoking.
-
Cook the beef to your liking. I like mine rare for this salad.
-
Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
-
Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.
-
Pour over Dressing and toss gently.
-
Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using.