Highland Beef Salad
Recipe GLPR7d33c5f2e1dd5f
A vibrant Thai-inspired salad featuring seared beef sirloin or fillet topped with fresh lettuce, sugar-snap peas, radishes, and aromatic herbs, dressed with a bold chilli-lime vinaigrette made with fish sauce and soy sauce. The beef is cooked to a safe medium doneness to ensure food safety.
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Ingredients
300 g Sirloin or fillet beef steak
Salt
Freshly ground black pepper
25 ml Rapeseed oil
1 Red chilli, finely chopped
1 tbsp Palm sugar
2 Garlic cloves, sliced
2 tbsp Fresh coriander, chopped
2 tbsp Fresh mint, chopped
1 tsp Fish sauce
1 tbsp Soy sauce
1 Lime, juice and zest
1 Round lettuce
50 g Sugar-snap peas, halved
6 Radishes, sliced
¼ cup Fresh coriander leaves, for garnish
Directions
Heat a barbecue or griddle pan over high heat until very hot, allowing it to reach full temperature for about 5 minutes.
Season the beef steak generously on both sides with salt and freshly ground black pepper. Lightly coat with rapeseed oil.
Place the steak on the hot barbecue or griddle pan. Cook for approximately 4-5 minutes, then flip and cook for another 4-5 minutes until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer at the thickest part. This ensures the beef is safely cooked to medium doneness with a warm pink center.
While the steak cooks, prepare the dressing: place the chopped red chilli, palm sugar, sliced garlic, and 1 teaspoon of salt into a mortar and pestle. Grind together for 1-2 minutes until well combined and fragrant.
Add the chopped fresh coriander and mint to the mortar and pestle, then grind for another minute until the herbs are incorporated and the mixture is aromatic.
Transfer the herb mixture to a small bowl. Stir in the fish sauce, soy sauce, lime juice, and lime zest. Mix well to combine all elements of the dressing.
Remove the cooked steak from the heat and let it rest for 2-3 minutes on a cutting board.
Cut the round lettuce into 6 wedges and distribute between two serving bowls or plates. Top with the halved sugar-snap peas, sliced radishes, and a generous handful of fresh coriander leaves.
Pour the prepared dressing evenly over each salad and toss gently to coat all ingredients.
Thinly slice the rested beef steak against the grain and arrange the slices on top of each salad. Serve immediately.
