Thai Beef Salad

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SERVES TWO
PREP TIME: 20 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE THAI DRESSING

1/2 RED CHILLI, DE-SEEDED & FINELY CHOPPED

1 TBSP CORIANDER, FINELY CHOPPED

2-3 GARLIC CLOVES, MINCED

JUICE OF 2 LIMES

3 TSP FISH SAUCE

2 TSP BROWN SUGAR

SPLASH WATER

FOR THE SALAD

LARGE HANDFUL MIXED LETTUCE LEAVES

1/2 LEBANAESE CUCUMBER, SLICED

1 CUP RED AND YELLOW CUCUMBER, SLICED

1/3 RED ONION, SLICED

HANDFUL CHERRY TOMATOES, HALVED

TORN MINT LEAVES

TORN CORIANDER LEAVES

FOR THE STEAK

600G EYE FILLET STEAK

SALT & PEPPER

TO SERVE

TORN CORIANDER LEAVES

FRIED SHALLOTS

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Utensils

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MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

SMALL RAMEKIN

FOIL

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Method

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1. PREPARE ALL OF THE DRESSING INGREDIENTS IN A SMALL RAMEKIN AND MIX TOGETHER. SET ASIDE

2. REMOVE STEAK FROM FRIDGE AND SEASON WITH SALT & PEPPER. SET ASIDE TO BRING TO ROOM TEMPERATURE

3. PREPARE SALAD INGREDIENTS AND DIVIDE BETWEEN SALAD BOWLS

4. HEAT A FRY PAN OVER MEDIUM/HIGH HEAT. ADD A SPLASH OF OLIVE OIL AND LET HEAT. ADD THE STEAKS, COOKING FOR 4 MINS ONE SIDE BEFORE FLIPPING. COOK FOR ANOTHER 4 MINS BEFORE REMOVING FROM HEAT, LETTING REST IN FOIL FOR 5 MINS BEFORE SLICING

5. SLICE LONG WAYS, 3CM THICK BEFORE TOPPING SALADS WITH STEAK. DRIZZLE DRESSING BEFORE ADDING TORN CORIANDER LEAVES AND A SPRINKLE OF FRIED SHALLOTS - ENJOY !

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