Thai Beef Salad

Yields4 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins

THE INGREDIENTS

DRESSING

4 tablespoons fresh lime juice

2 tablespoons fish sauce

1 tablespoon fresh ginger, grated

2 teaspoons palm sugar, shaved

1 long red chilli, finely diced

2 garlic cloves, crushed

2 porterhouse steaks, fat trimmed

SALAD

1 punnet cherry tomatoes, cut in half

1 Lebanese cucumber, shaved into ribbons

½ red onion, sliced finely

1 bunch fresh coriander, stems removed

1 bunch fresh basil, stems removed

1 bunch fresh mint, stems removed

⅓ cup unsalted peanuts, lightly toasted, gently crushed

1 long red chilli, halved, deseeded, thinly sliced

MARINATING TIME1 H

Place all the dressing ingredients in a jar and shake until the sugar is dissolved.

Place the steaks in a bowl and coat with half of the dressing (the remaining dressing will be used for the salad). Marinate the steaks in the refrigerator for 1 hour. Turn the steaks once while marinating.

Preheat your Weber barbecue for direct cooking.

Remove the steaks from the fridge to start coming to room temperature.

While your barbecue is preheating place all the salad ingredients into a large bowl. Gently stir to combine the salad. Set aside.

Once your barbecue is preheated, leave the burners on high. Cook the steaks over direct high heat, with the lid closed, for 3 to 4 minutes per side. Remove from the grill and set aside to rest for a few minutes.

Once the steaks have finished resting, slice them into fine strips. Add the steak strips and the remaining dressing to the salad. Gently toss together and serve immediately.

Nutrition Facts

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Thai Beef Salad