"These Thai-style salads are a favourite of mine and I love the warm chargrilled beef blended with the sharpness of the dressing and all the salad leaves" says Catherine.


For the Marinade:

  • 1 lime, juice and zest
  • 1 tablespoon nam pla (fish sauce)
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1cm fresh ginger, grated
  • 1 tablespoon rapeseed oil
  • 300g sirloin steak
  • 10 shallots, peeled and halved
  • 2 red chillies, sliced on the diagonal

For the Dressing:

  • 1 lime, juice only
  • 4 tablespoon rapeseed oil
  • ½ teaspoon brown sugar
  • Freshly ground black pepper

For the Salad:

  • 100g salad leaves, washed and torn
  • 100g cherry tomatoes, quartered
  • 10 mint leaves, washed
  • 150g cooked vermicelli noodles
  • ½ cucumber, sliced into ribbons
  • 2 carrots, sliced into ribbons
  • (optional)
  • Freshly ground black pepper
  • Lime wedges, for garnishing


"These Thai-style salads are a favourite of mine and I love the warm chargrilled beef blended with the sharpness of the dressing and all the salad leaves" says Catherine.

  1. Place all the ingredients for the marinade into a shallow dish and add the steak, then leave to marinade for about 2 hours.
  2. To make the dressing, place the lime juice, oil and brown sugar into a small bowl, whisk well and season with freshly ground black pepper. Set aside.
  3. Meanwhile, place the salad leaves onto a large serving platter. Drizzle with a little dressing. Toss the tomatoes and mint in a little dressing and sprinkle over the salad leaves.
  4. Arrange small twists of noodles onto the tomatoes and add the cucumber slices and carrot ribbons if you are using them in between.
  5. To cook the steak, remove the steak from the marinade and pat dry with kitchen paper. Pre-heat a large frying pan with a little oil over a medium to high heat. 
  6. When the pan is hot, add the steak. Leave to cook for 3 to 4 minutes until caramelised, before turning over. Use a pair of tongs to do this and season with a little salt and freshly ground black pepper.
  7. Cook the other side for about 3 to 4 minutes before removing from the frying pan. Cover and place in a warmer to ‘rest’ for 15 minutes.
  8. Clean the pan out with kitchen paper and add a little oil to the pan, add the shallot halves as well as the chilli and sauté for about 3 to 4 minutes until just softened.
  9. Remove the cover from the meat and slice into strips and place on top of the salad and sprinkle the onions and red chilli over the top.
  10. Drizzle with a little more salad dressing and season with freshly ground black pepper. Serve immediately.

Top Tip:
It is really delicious using a pork fillet - just slice it very thinly and fold the slices over.