You will love this fast and flavour-filled recipe! Made with skirt steak, cherry tomatoes, crunchy cucumbers, and toasted pecans, topped with a homemade Thai chilli and cilantro dressing, you'll love how fresh and easy this salad is to make.
1 Thai chilli
2 garlic clove
1 1/2 tablespoons cilantro stems
1/4 teaspoon salt
3 tablespoons fresh lime juice
2 tablespoons fish sauce
2 tablespoons canola oil
2 teaspoons granulated sugar
1 teaspoon smoked paprika
2 lbs inside skirt steak
Salt and pepper, to season
1 pint red and yellow cherry tomatoes
2 green onions, finely sliced
1/2 English cucumber, thinly sliced on the diagnol
1/4 cup cilantro leaves, plus extra for serving
1/4 fresh mint leaves, plus extra for serving
5-6 red chard leaves, thinly sliced
1 tablespoon toasted pecans, roughly chopped
In a mortar, combine the Thai chilli, garlic cloves, cilantro stems, and salt. Using a pestle, grind until a thin paste is formed.
Add in lime juice, fresh sauce, canola oil, granulated sugar, smoked paprika and whisk with a fork.
Set dressing aside for serving.
Rub steak with oil then lightly season with salt and pepper.
Grill over medium-high heat for two to three minutes per side or until the internal temperature reaches 145℉ for medium-rare doneness. Remove from heat and let rest for five minutes.
While the steak rests, combine the remaining salad ingredients in a large bowl. Add one tablespoon of dressing. Lightly toss to combine.
Slice steak thinly against the grain.
Serve steak on top of the salad, adding another thin layer of dressing followed by pecans and additional mint and cilantro leaves. Enjoy!