thai-style rare beef salad with a chilli-lime dressing

thai-style rare beef salad with a chilli-lime dressing

An aromatic salad that is both refreshing and cooking. It's has a flavour that sparkles with searing sunshine and Asian vibrancy. 
 
I love this salad, but it does make me feel quite virtuous too as it isn't terribly fattening. So here's to feeling smug, in the shade of a big garden umbrella, eating a delicious zingy salad and a very cold beer!


Serves 4
Skill level: easy

ingredients:
3 to 4 steaks (rump will do, although sirloin will be better - weighing up to about 600g for 4 steaks), well trimmed of all fat
marinade:
2 tbsp Thai fish sauce (nam pla)
2 tbsp sesame oil
1 tbsp dark soy sauce
dressing:
2 tbsp Thai fish sauce (nam pla)
1 tbsp sesame oil
1 x small garlic clove, very finely chopped
a couple of shakes of Tabasco or 1 tsp hot chilli sauce
1-2 tsp caster or demerera sugar (to taste)
1-2 tsp lime juice
salad:
2 tbsp fresh mint, roughly chopped
2 tbsp fresh basil, shredded
carrots, scraped into ribbons with a potato peeler
1 red pepper, de-seeded and finely sliced into thin shreds
1 red onion, halved and very thinly sliced
spring onions, sliced
cucumber, deseeded and cut into thin batons
mangetout, lightly steamed
cherry tomatoes, quartered
peanuts, crushed
lime wedges, to serve

directions: 

1. Combine the marinade ingredients.
2. Place the beef in a non-reactive dish and pour over the marinade. Cover tightly with a lid or with cling film. Leave for at least 1 to 4 hours in the fridge - but preferably overnight. Do turn the meat occasionally in order that the marinade well and truly penetrates the meat.
3. Whisk together all the dressing ingredients, then refrigerate. (This dressing will last well for about 2 days).
4. When you're ready to cook the steaks, remove from the marinade and pat dry.
5. Heat a ridged griddle pan (or heavy bottomed frying pan) until smoking hot, then add the steaks and griddle for 3 to 6 minutes on each side, depending on how you like your steaks. I like mine rare so I only cook them for 3 minutes on each side.
6. Remove the pan from the heat and remove the steaks to a plate or chopping board. Cover with foil and leave to rest for 5 minutes.
7. Slice the beef in thin slices on the diagonal.
8. To serve, pile up the vegetables in a mound.
9. Roughly chop the basil and mint and scatter over the vegetables.
10. Top with slices of beef.
11. Scatter over the peanuts.
12. Serve with a wedge of fresh lime.