By now readers of my blog may well have noticed that I have a love of spicy food, especially asian and mexican flavours. Hence quite a lot of recipes I post (except the baking) have this vague theme running through them. Today I was off to a job interview late afternoon and wanted something quick and easy but tasty to cook when I got home. This is really quick to prepare and to cook, and the dressing is to die for so it ticked all the boxes.
Thai Style Beef Salad
2 small-medium fillet steaks
Mixed salad leaves – 2 large handfuls per person, washed and spun dry
5cm piece cucumber, finely sliced lengthways or done with a speed peeler/mandolin
10 radishes, finely sliced as per the cucumber
1 large Haas Avacado
Juice 1 lime
1tbsp sesame oil
1tbsp fish sauce
2tbsp soy sauce
1tbsp rice wine vinegar
I red chilli deseeded and finely sliced
1 small shallot very finely diced
1 small handful coriander, coarsely chopped
2 tbsp groundnut oil (for frying)
- Put the diced shallot, sliced chilli and chopped coriander in a bowl. Add in the sesame oil, soy, vinegar, fish sauce and lime juice and mix. Set aside to infuse while you do everything else.
2. Season the steaks on both sides. Heat up a griddle pan and add in the oil. when hot put in the steaks and cook for 2-3 minutes on each side depending on your preference, mine is medium rare. Rest the meat for at least 4 mins.
3. In a large salad bowl toss together the leaves, radish, cucumber and avacado then transfer onto 2 plates
4. When rested cut the steaks into thin slices and arrange on top of the salad.
5. Drizzle over some of the dressing and you are good to go!