Thai Beef Salad with Lemongrass

Laura Sharrad

Ingredients:

  • 200g steak – rump or scotch fillet
  • 1 tsp vegetable oil
  • Salt and black pepper

Dressing:

  • 3 cloves garlic
  • 4 birdseye chillies – more or less to taste
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 tsp palm sugar, grated (or white sugar)
  • 1 ½ Tbsp fresh lemon juice

Salad:

  • ½ cup Thai basil leaves
  • 1 cup mint leaves
  • 2 leaves sawtooth coriander, sliced
  • ½ cup sliced cucumber – sliced in thin rounds then in half or quarter
  • ½ cup cherry tomatoes
  • ½ long red chilli, sliced
  • ¼ cup red onion, sliced
  • 2 kaffir lime leaves, finely sliced
  • 1 Tbsp finely sliced lemongrass, separated (top/green end, as this is more tender)

To Finish:

  • ½ cup spring onion finely sliced
  • 1 cup coriander leaves

Method:

  1. Tenderise the steak using a meat mallet then rub with oil and season with salt and pepper.
  2. Grill steak on high heat (on a preheated bbq or griddle pan) approximately 2 minutes each side for medium rare. Remove the steak from heat and rest.
  3. While the steak is resting, make the dressing. Pound the garlic and chilli in a mortar and pestle. Add fish sauce, soy sauce, palm sugar and stir until sugar is dissolved. Add lemon juice and mix.
  4. Slice the steak thinly – around 2-3mm, and place into a large mixing bowl.
  5. Add the dressing and toss.
  6. Add remaining ingredients and mix.
  7. Serve immediately.

Our friends at Wine Selectors suggest pairing this dish with a Rose.

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