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Grilled Beef Salad with Thai Dressing

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Grilled Beef Salad with Thai Dressing
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Preparation: 15 Minutes | Cooking: 10 Minutes

Serves 4

INGREDIENTS

  • 800g beef rump steak
  • Olive oil for brushing
  • Salt and pepper to taste
  • 1 large English cucumber, seeded, thinly sliced
  • 250g baby tomatoes, halved
  • 1 large red chilli, seeded (optional), thinly sliced
  • 6 spring onions, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup loosely packed coriander leaves
  • 1 cup loosely packed mint leaves
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed Vietnamese mint (a.k.a. Vietnamese coriander)

DRESSING

  • 1 clove garlic, crushed
  • 2 tsp palm or castor sugar
  • 1 Tbs fish sauce
  • 1 Tbs soy sauce
  • 2 Tbs lime juice

METHOD

  1. Brush the beef with olive oil and rub with salt and pepper to taste.
  2. Cook the steak on an oiled and heated grill plate or BBQ grill for 2 – 3 minutes per side (medium-rare) until browned and as desired. Cover and allow to rest.
  3. Combine all the salad ingredients on a serving plate.
  4. Combine the dressing ingredients and shake well or blend to emulsify.
  5. Slice the steak thinly, place on top of the salad, spoon the dressing over, gently toss to combine and serve immediately.

 

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