"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.
Ingredients
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
Method
"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.
- Place all the ingredients for the marinade into a shallow dish and add the steak, then leave to marinade for about 2 hours.
- 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.
- 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.
- Arrange small twists of noodles onto the tomatoes and add the cucumber slices and carrot ribbons if you are using them in between.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
