| Portions |
|---|
| Serves 2 |
Ingredients
For the steak:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- ½ red Thai chili thinly sliced
- ½ shallot, thinly sliced
- 1/2 teaspoon fresh ground pepper
- 450g striploin steak (flank or skirt steak)
For the dressing:
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- ½ red Thai chili, thinly sliced
For the salad:
- 4 cups lettuce greens
- ½ English cucumber, halved and thinly sliced
- 1 cup grape tomatoes, halved
- ½ shallot, thinly sliced
- 1/2 cup basil leaves, roughly chopped
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup coriander leaves, roughly chopped
- ½ cup roasted, salted peanuts, roughly chopped
Directions
- For the steak. Add the fish sauce, lime juice, chili, shallot and pepper to a rimmed plate or pie plate. Add the steak and flip it over to coat it on all sides. Set it aside for 10 minutes up to 1 hour.
- For the dressing. In the bottom of a salad bowl add the lime juice, fish sauce, vegetable oil, garlic, brown sugar and Thai chili and stir to combine until the brown sugar is dissolved.
- To grill the steak. Heat the grill pan or barbecue to medium high heat. Once hot add the steak. Cook for 6 minutes on the first side. Once it releases easily from the grill, flip and continue cooking on the second side until the internal temperature reaches 130°F. Transfer the steak to a cutting board and tent with aluminum foil for 10 minutes.
- In the meantime add the lettuce, cucumber, tomatoes, shallot, basil, mint and coriander to the salad bowl. Toss to coat in the dressing. Add half the peanuts and toss again.
- To serve. Slice the steak thinly across the grain.