Thai Beef Salad

You will need

2 x sirloin steaks, about 170g each
200g cherry tomatoes, quartered
1 cucumber, deseeded and cut into chunks
1 red onion, finely sliced
1 red chilli, chopped
60g roasted peanuts, roughly chopped
Small bunch of mint
Small bunch of coriander
Small bunch of Thai basil
2 Kaffir lime leaves, finely shredded

For the marinade

2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp caster sugar
1 tsp sesame oil

For the dressing

4 limes, juiced
1 tbsp palm sugar
2 tbsp fish sauce
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp root ginger, grated
2 garlic cloves, grated
1 lemongrass stalk, white part only, crushed with the back of a knife and finely chopped


1 Mix all the ingredients for the marinade, pour over the steaks and leave for at least 10 minutes.

2 Preheat the oven on Full Grill, 2500C, for 8-10 minutes.

3 Put the steaks on the grill tray and grill for 3 minutes on each side.

4 Once the steaks are out of the oven, cover them with foil and let them rest for another 5 minutes. 

5 Mix all the ingredients for the salad with the dressing and arrange on a platter. Thinly slice the rested steak across the grain and add to the salad. Drizzle with remaining juices and gently toss to combine.

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