Dayna's Thai Beef Salad Recipe
SUCCULENT THAI BEEF SALAD
When I travelled through Thailand in 2009 I became OBSESSED with the fresh produce, spices and textures of the meals I was eating.
The balance between sweet, salty, sour and umami is just such a winning combination to me and this recipe pulls all four tastes together perfectly.
EAT THE FRESHEST INGREDIENTS
I love the combination of textures and flavours this dish presents and even more than that, I love that I can adjust the “heat” scale to my liking and use fresh herbs from my garden to pull it all together!
In my opinion you cannot beat the flavour that comes from fresh herbs and spices. I grow Thai Basil and mint in my herb garden which work perfectly in this salad. Unfortunately my coriander didn't fear too well in the hot weather this year.
I also love using my mortar and pestle over a food processor as I feel more connected to the ingredients and I feel like I have better control over the grind/consistency of the paste (I have a tendancy to get carried away and over-grind in a food processor!)
You may be questioning the use of eye fillet in this salad and whilst yes, most other cuts of steak will work well with this salad, I just prefer the leanness and texture of fillet, no fat to cut off and my knife just glides through it with ease. I also think it presents better and is the perfect size.
Made fresh using WA produce and regenerative grass fed beef at dirtycleanfood.com.au
Ingredients
Serves 2
Ingredients
Marinade/dressing:
- 1/2 tsp fresh Chilli (de-seed and finely chop)
- 1/2 tsp finely minced garlic
- 1/2 tsp minced ginger
- 1 tbsp finely chopped coriander (leaves and stems)
- 1 1/4 tsp brown sugar
- 2 tbsp fish sauce/reduced sodium soy sauce or tamari
- 3 tbsp lemon or lime juice
- 1 tbsp Avocado/Olive oil
- 1 small pinch salt
Salad:
- 300g DCF eye fillet steak – room temperature
- 1 tbsp Olive oil
- 1/4 tsp each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 250g cherry tomatoes - halved
- 1/4 red onion - very finely sliced
- 1/2 cucumber - cut in half lengthwise then cut into slices (about 1/3 cup)
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- 1/4 cup Thai Basil leaves
Garnish/Toppings:
- 1/4 cup finely chopped peanuts or cashews
- Fried shallots
- Extra coriander and mint leaves
- Extra chilli
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Essentials
Method
Marinade/Dressing:
- Combine chili, garlic, ginger, coriander and a small pinch of salt into a mortar and pestle. Grind into a smooth paste.
- Add the paste and remaining marinade/dressing ingredients to Mason jar and shake to combine.
- Use half the mixture to marinate the steak for minimum 2 hours if you like or keep it all for dressing.
Steak:
- Preheat a skillet over high heat until hot.
- Drizzle the steak with oil on both sides, then season with a good pinch of salt and pepper. Cook the steak to your liking.
- Remove the steak from the skillet and put onto a plate to rest (10 minutes)
Salad:
- Place lettuce in a bowl, drizzle with 1 tbsp dressing and toss.
- Arrange remaining salad ingredients in the bowl.
- Slice the beef thinly against the grain and place in the bowl - drizzle with the remaining dressing.
Sprinkle with peanuts and garnishes
