Marion’s childhood favourite salad starts with a seasoned and oiled steak. While that’s cooking, prep cucumber, cherry tomato, onion and greens for the salad, then toss it all with the fish sauce and lime juice dressing for a quick and easy lunch or as part of a Thai meal.
Thai Beef Salad
1 x 300g (10.6 oz) rump, sirloin or striploin steak
salt
1 tbsp vegetable oil
2 small tomatoes, cut into wedges
½ small red onion, sliced
½ small cucumber, deseeded and sliced
¼ cup roughly chopped coriander (cilantro)
½ cup spring onion (scallions), cut into 3cm (1 inch) batons
¼ cup mint
chilli flakes, to taste (optional)
Dressing:
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp white sugar
1 long red chilli
- If you’ve got the time, generously season your steak with salt and leave in the fridge, uncovered, overnight or for a at least an hour. Otherwise, season the steak with salt just before cooking.
- Drizzle the steak with oil and cook in a frying pan or on a grill plate for 3-4 minutes each side (medium) or until cooked to your liking. Remove the steak from the heat and rest for 10 minutes before cutting into thin slices.
- For the dressing, whisk together fish sauce, lime juice and sugar. Use a mortar and pestle to pound the red chilli into a rough paste. Alternatively, finely chopped the red chilli. Add chilli to the dressing and set aside until ready to serve.
- Place the sliced steak, tomatoes, onion and cucumber in a large bowl. Add 3-4 tablespoons of dressing and mix. Then add the coriander, spring onion and mint. Toss to combine. Add chilli flakes to taste (optional).
- Notes: – You’ll have some leftover dressing. It keeps great in the fridge for 2-3 days. Leftover dressing can be used to make Thai Glass Noodle Salad – Satisfy your salad cravings with our best beef salad recipes!
