Bring freshness to the table and enjoy a lighter dinner option with this tasty Thai salad. It’s the perfect balance of melt-in-the-mouth seared steak, gorgeous herby goodness and crunch. Don’t worry if you can’t find palm sugar: regular light brown or even white sugar will still do the trick!
1 tbsp vegetable oil
2 x 200g (7 oz) beef rib eye steaks
1 small onion, sliced
1 cucumber, halved, deseeded and sliced
2 small tomatoes, cut into wedges
1 large red chilli, finely sliced
½ cup mint leaves
¼ cup sliced spring onion (scallions)
steamed rice to serve (optional)
1 tbsp fish sauce
1 tsp shaved palm sugar or light brown sugar
½ tsp ground black pepper
3 tbsp fish sauce
2 tbsp shaved palm sugar or brown sugar
2 tbsp lime juice
Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes.
For the dressing, whisk together fish sauce, lime juice and sugar.
Heat oil in a frying pan over high heat. Cook steaks for 3-4 minutes each side (medium-rare) or until cooked to your liking. Remove the steaks from the heat and rest for 10 minutes before cutting into thin slices.
Place the onion, cucumber, tomato, chillies, mint, spring onion and sliced steak in a large bowl. Add about half the dressing and mix. Taste and add more dressing if needed. Toss to combine. Serve with steamed rice (optional).