Thai Grilled Beef Salad

'Thick-cut juicy steaks are grilled to perfection and served with a tangy, herbaceous salad in my modern take on the classic Thai beef salad.' - Marion Grasby

The ingredient of Thai Grilled Beef Salad

2 x 250g beef scotch fillet steaks
2 teaspoons vegetable oil
1 lebanese cucumber halved lengthways sliced
200g cherry tomatoes halved
1 french shallot peeled thinly sliced
2 green shallots thinly diagonally sliced
1 2 cup fresh mint leaves
1 tablespoons long grain rice
60ml 1 4 cup fish sauce
juice of 1 lime
2 tablespoons chopped fresh coriander leaves and stems
2 teaspoons shaved palm sugar or brown sugar
1 teaspoon dried chilli flakes

The Instruction of thai grilled beef salad

for the dressing toast the rice in a dry frying pan over high heat until golden brown remove from heat and use a mortar and pestle or a spice grinder to grind to a fine powder transfer to a bowl add the fish sauce lime juice coriander sugar and chilli whisk until the sugar dissolves set aside
preheat a barbecue grill plate or chargrill pan on high season the steaks well and drizzle with a little oil cook the steaks for 3 4 minutes each side for medium rare or until cooked to your liking transfer to a plate cover and set aside for 5 minutes to rest cut the steaks into 2cm thick slices
meanwhile place the cucumber tomato shallot green shallot and mint in a large bowl add the dressing toss to combine
arrange the steak and salad on a platter drizzle with any dressing left in the bowl

Nutritions of Thai Grilled Beef Salad

calories: 304 247 calories
calories: 15 grams fat
calories: 5 grams saturated fat
calories: 9 grams carbohydrates
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calories: 31 grams protein
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