For a twist on the traditional Thai beef salad this season, head outdoors and fire up the BBQ! But don’t simply stop with the beef, lightly char grill selection of salad vegetables. The punchy blend of warm and chilled, spicy and sour sublime and quite frankly … same-same but different!
If you’re looking to feed a crowd or an economical choice then you can’t go past the rump cut of beef. It is a versatile cut which, if well handled is ideal for fast or slow cooking. For this recipe, if cooking on a BBQ or fry pan, cook in a hot pan without moving or pressing it. Only turn it once, twice if you prefer it well cooked. Most importantly allow the cut to rest and then thinly slice for this recipe.
Serves 2 – 3
- 1 kilogram slice of steak
- Drizzle of olive oil
- Large lettuce or 2 small (the cos variety lettuce work well)
- 1 Lebanese cucumber
- 1 half of a white onion, finely sliced
- 6 baby corn
- handful of green beans
- 1/2 cup of bean sprouts
- 2-3 sprigs of fresh mint
- 2 cloves of garlic, crushed and finely sliced
- 1 bullhorn chill, finely sliced
- 1/4 cup of cashew nuts (I prefer these over peanuts)
- Juice from one lime
- 2 tbsp of fish sauce
- 2 tsp of coconut sugar
- On a hot plate lightly grill the corn and beans in a little olive oil. Remove from heat and set aside when done.
- Next grill the steak with a small amount of olive oil.
- In the same fry pan add the sliced garlic and chili and saute (depending upon how you prefer your steak, the chili and garlic may need to removed before the beef so they don’t overcook and burn).
- When steak is cooked to your liking, remove and place on a plate allowing the meat to rest.
- Assemble lettuce on a serving platter and top with the warm and cold salad vegetables.
- To make the dressing; combine meat juices, lime juice, fish sauce and coconut sugar. Mix through with a small splash of water .
- Thinly slice the steak, arrange onto the serving platter and finally add dressing, fried chili and garlic and sprinkle of nuts.