A vibrant, fresh Thai-style salad combining juicy steak slices with crisp greens, fragrant herbs, cooling cucumber and cherry tomatoes, all tossed in a punchy, zesty dressing made with lime, fish sauce, chilli, garlic and cilantro stem. The dressing is the star: bold, tangy, fragrant and balanced.
Ingredients
- (1/2 teaspoon) Bird's eye or Thai Chilli, deseeded and finely minced
- (1/4 teaspoon) Garlic, finely minced
- (1 tablespoon) Cilantro/coriander stems, finely chopped
- (2 1/4 teaspoon) White sugar
- (2 tablespoon) Fish sauce
- (3 tablespoon) Lime juice
- (1 tablespoon) Oil (grapeseed, canola or vegetable oil)
- (1 small pinch) Kosher salt
- (1/2 lb) Grass-fed Sirloin Steak
- (1 tablespoon) Oil (vegetable, peanut or canola oil)
- (1/4 teaspoon) Salt
- (1/4 teaspoon) Pepper
- (2 cups) Mixed lettuce leaves
- (10) Cherry tomatoes, halved
- (1/4) Red onion, very finely sliced
- (1/3 cup) Cucumber, cut horizontally then cut into slices
- (1/4 cup) Cilantro or coriander leaves, lightly packed
- (1/4 cup) Mint leaves, lightly packed
- (1/4 cup) Unsalted roasted peanuts, finely chopped
- (For garnish) Cilantro or coriander and mint leaves
Directions
Dressing
- Put the bird’s eye chili, garlic, cilantro stems, and a pinch of salt in a mortar and pestle. Pound until you get a smooth paste.
- Stir in the rest of the dressing ingredients, then taste and adjust the balance of sugar, lime juice, and fish sauce as needed. Set aside.
Beef
- Heat a skillet over high heat until it’s extremely hot and just starting to smoke.
- Brush the beef with about ½ tablespoon of oil on both sides, then season generously with salt and pepper. Cook to your preferred doneness.
- Transfer the steak to a plate, cover loosely with foil, and let it rest for 10 minutes.
Salad
- Put the lettuce in a bowl, add about 1 tablespoon of the dressing, and toss to coat.
- Thinly slice the rested beef against the grain, then combine it in a bowl with the other salad ingredients. Pour in most of the remaining dressing and toss gently to mix.
- Arrange the dressed lettuce on serving plates, then top with the beef mixture.
- Sprinkle with peanuts and, if desired, add extra cilantro and mint for garnish. Drizzle with any remaining dressing and serve right away.
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