Serves 8
40 min
Beef Salad With Coriander Salsa Verde
Recipe GLPRba42e7ed06f11c
A vibrant, herb-forward salad featuring seared beef fillet served over fresh vegetables with a zesty coriander-based salsa verde. The combination of Thai basil, mint, and cilantro creates a complex, aromatic dressing, while the beef provides a hearty, protein-rich foundation. Perfect as a light main course with bold, layered flavors.
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Ingredients
1 beef fillet (500g), trimmed
Peanut oil for brushing
Sea salt and cracked black pepper to taste
2 vine-ripened tomatoes, sliced
1 red onion, sliced
1 Lebanese cucumber, sliced
¼ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
¼ cup fresh Thai basil leaves
1 small red chilli, finely chopped
2 teaspoons brown sugar
1 tablespoon fish sauce
¼ cup peanut oil
Directions
Pat the beef fillet dry with paper towels. Lightly brush all sides with peanut oil, then season generously with sea salt and cracked black pepper.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Sear the beef fillet on all sides until a golden crust forms, approximately 2–3 minutes per side, for a medium-rare interior (135–145°F internal temperature). For medium doneness, cook an additional 1–2 minutes per side.
Transfer the seared beef to a cutting board and let rest for 5 minutes. This allows the juices to redistribute throughout the meat.
While the beef rests, prepare the salsa verde. In a bowl, combine the chopped red chilli, basil leaves, mint leaves, cilantro leaves, and Thai basil leaves. Add the brown sugar and fish sauce.
Drizzle the ¼ cup of peanut oil into the herb mixture. Gently toss until the herbs are well coated and the salsa verde comes together. Taste and adjust seasoning as needed.
Arrange the sliced tomatoes, red onion, and Lebanese cucumber on a serving platter or individual plates.
Slice the rested beef fillet thinly against the grain. Layer the beef slices over the fresh vegetables.
Spoon the coriander salsa verde over the beef and vegetables. Serve immediately while the beef is still warm.
