Thong Flippin Foodie aka Dane Cowan shares his take on a Thai Beef Salad.
INGREDIENTS
400g Flat Iron Steak
Lanes Q-Nami Seasoning
2 Tomatos
1-2 Cos Lettuce
1 Lebanese Cucumber
2 Spring Onions
1 Red Onion
1 Bunch Coriander
½ Bunch Mint
1 Bunch Thai Basil
¼ cup Chopped Peanuts
Dressing:
Juice 2 Limes
2 tbs Fish Sauce
3 Birdseye Chilli Minced (or to taste)
3 Garlic Cloves Minced
½ tsp Salt
1 tsp Sugar
Method:
Season steak liberally with Lanes Q-Nami and leave on the benchtop at room temperature for 45 minutes.
While steak is warming. Cut tomatoes into 10 wedges each and then cut wedges in half. Cut cucumber lengthways, then cut into thin half moons. Cut onion in half lengthways and peel, very thinly slice the onion. Slice green part of spring onions into 5mm rings. Roughly chop basil, mint and coriander. Combine all in a large bowl.
Mix dressing ingredients in a bowl. Set aside.
Grill steak on a hot charcoal bbq until internal temperature in the thickest part reads 120F. Rest for 5 minutes.
Slice steak in half lengthways with the grain, then slice against the grain in 5mm wide slices. Add to salad. Pour over dressing and add peanuts. Toss together well using your hands. Transfer to serving platter. Serve with lettuce cups.
Enjoy
