Thai Beef Salad

amount preparation
Dressing
Chilli/Birds Eye 1/2 teaspoon deseeded, finely sliced
Coriander/Fresh 1 tablespoon Stems, finely sliced
Garlic 1/2 small clove minced
Lime/Juice 3 tablespoon
Oil/Canola 1 tablespoon
Salt/Kosher
Sauce/Fish 2 tablespoon
Sugar/White 2 1/4 teaspoon
Salad
Beef/Porterhouse 250g Room temperature
Coriander/Fresh 1/4 cup Leaves
Cucumber 1/3 cup cut horizontally, then into slices
Lettuce/Mixed 2 cups Leafs
Mint/Fresh 1/4 cup Leaves
Oil/Canola 1 tablespoon
Onion/Red 1/4 small finely sliced
Pepper/Black 1/4 teaspoon
Salt/Kosher 1/4 teaspoon
Tomato/Cherry 10 halved
Garnish
Coriander/Fresh Leaves
Mint/Fresh Leaves
Peanut/Unsalted 1/4 cup roasted, chopped

Directions

Dressing

  1. Place chilli, garlic, cilantro stems and small pinch of salt into a mortar and pestle. Grind until a smooth paste forms
  2. Add remaining dressing ingredients, adjust sugar, lime juice & fish sauace to taste
  3. Set aside

Beef

  1. Preheat skillet over high heat until screaming hot and smoking
  2. Drizzle beef with oil on both sides, spinkle with salt & pepper
  3. Cook to medium rare
  4. set aside to rest for 10 minutes

Salad

  1. Toss all salad ingredients in boil
  2. Slice beef thinly against the grain
  3. Add most of dressing
  4. Pile onto plate, add beef and some dressing
  5. Sprinkle with garnish

References