Chargrilled Beef Salad with Thai Dressing

    (127)
    3 hours 10 mins

    Chargrilled beef is served with crisp lettuce, cucumber and cherry tomatoes dressed in a Thai-inspired dressing. Fantastic sunny day food.


    112 people made this

    Ingredients
    Serves: 6 

    • 2 spring onions, chopped
    • 1 stalk lemon grass, cut into 2cm pieces
    • handful chopped fresh coriander
    • pinch chopped fresh mint leaves
    • 250ml (1 cup) lime juice
    • 795ml (5 tablespoons) fish sauce
    • 15ml (1 tablespoon) sweet chilli sauce
    • 1/2 cup caster sugar
    • 750g sirloin steak fillet
    • 1 head iceberg lettuce - rinsed, dried and torn into bite-size pieces
    • 1/2 cucumber, cut into matchsticks
    • 1 punnet cherry tomatoes

    Directions
    Prep:3hr  ›  Cook:10min  ›  Ready in:3hr10min 

    1. In a large bowl, combine the spring onions, lemon grass, coriander, mint leaves, lime juice, fish sauce, chilli sauce and sugar and stir until the sugar is dissolved. Adjust the flavour, if desired, by adding more sugar and/or fish sauce. Set aside.
    2. Cook the steak over high heat on a preheated barbecue for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook. Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, covered, for at least 3 hours.
    3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top and then add the meat and sauce. Top with the cherry tomatoes and garnish with fresh coriander leaves.

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    Reviews and ratings
    Global ratings:
    (127)

    Reviews in English (93)

    by
    99

    I was very eager to try this recipe as this is one of my favorite dishes at a local Thai restaraunt. This salad was not as spicy as the one I was trying to achieve and far too sweet, however it was much better when I cut the sugar in half and added some diced thai peppers to the marinade. I like it served over rice instead of lettuce. One thing about the recipe was misleading and that is the time involved. The recipe talks about preparation and cooking time but fails to mention the three hours needed to marinate the steak. Unfortunately, I just glanced over the recipe the first time I made it and didn't allow enough time. I really think that if a recipe requires time to marinate that should be in the heading area with preparation and cooking time.  -  19 Apr 2001  (Review from Allrecipes US | Canada)

    by
    66

    Try these changes I bet you'll love them! Use red Thai curry paste instead of the chili sauce. Next add bean thread or the clear silver noodles mixed into the salad!  -  15 Jul 2003  (Review from Allrecipes US | Canada)

    by
    38

    I couldn't believe how good this recipe turned out to be! So easy too. I made it two days in a row. I think it makes a big difference to use the very best cut of meat you can afford. I used 1-inch shell steak pan-seared about 4 minutes each side. It's even better the next day after it's marinated for a while. It's good as a salad or over rice (I chopped the vegetables extra small). I used more chili sauce and less fish sauce than the recipe. If you've never had fish sauce before, I really recommend that you start with just a little because it's quite strong. I'm thinking about making this with tofu intead of steak next time.  -  28 Jul 2005  (Review from Allrecipes US | Canada)

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