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Beef Salad |
| Thai Salad topped with Steak |
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Serves |
2 |
Cooking Time |
Approximately 15 minutes. Rare - 2½ minutes, each side. Medium – 4 minutes, each side. Well done – 6 minutes each side. |
Temperature |
Grill or Shallow Fry |
2 lean Welsh beef sirloin steaks
15ml (1tbsp) green Thai curry paste
For the Salad:
4 spring onions, thinly sliced
¼ cucumber, cut into strips
30ml (2tbsp) fresh coriander leaves
Cos lettuce, pak choi leaves and rocket
1 fresh red chilli, deseeded and finely sliced
25g (1oz) peanuts, chopped (optional)
Thai Salad Drizzle:
½ lime juice
15ml (1tbsp) sweet chilli sauce
Dash soy sauce |
Cook steaks under a preheated grill or barbecue as desired (see above). Two minutes before the end of cooking time brush the steaks with Thai curry paste.
For the Salad: Toss together the spring onions, cucumber, coriander leaves, and salad leaves. To make the Thai Salad Drizzle: Mix together lime juice, sweet chilli sauce and soy.
Place salad on a plate, top with steak, drizzle with dressing and scatter with red chilli and peanuts. |
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