Marion’s childhood favourite salad starts with a seasoned and oiled steak. While that’s cooking, prep cucumber, cherry tomato, onion and greens for the salad, then toss it all with the fish sauce and lime juice dressing for a quick and easy lunch or as part of a Thai meal.
1 x 300g (10.6 oz) rump, sirloin or striploin steak
1 tbsp vegetable oil
2 small tomatoes, cut into wedges
½ small red onion, sliced
½ small cucumber, deseeded and sliced
¼ cup roughly chopped coriander (cilantro)
½ cup spring onion (scallions), cut into 3cm (1 inch) batons
¼ cup mint
chilli flakes, to taste (optional)
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp white sugar
1 long red chilli
If you’ve got the time, generously season your steak with salt and leave in the fridge, uncovered, overnight or for a at least an hour. Otherwise, season the steak with salt just before cooking.
Drizzle the steak with oil and cook in a frying pan or on a grill plate for 3-4 minutes each side (medium) or until cooked to your liking. Remove the steak from the heat and rest for 10 minutes before cutting into thin slices.
For the dressing, whisk together fish sauce, lime juice and sugar. Use a mortar and pestle to pound the red chilli into a rough paste. Alternatively, finely chopped the red chilli. Add chilli to the dressing and set aside until ready to serve.
Place the sliced steak, tomatoes, onion and cucumber in a large bowl. Add 3-4 tablespoons of dressing and mix. Then add the coriander, spring onion and mint. Toss to combine. Add chilli flakes to taste (optional).
– You’ll have some leftover dressing. It keeps great in the fridge for 2-3 days. Leftover dressing can be used to make Thai Glass Noodle Salad