Thai Beef Salad

Philippe's notes:

make 3 times the sauce indicated, add bean sprouts, forget about the peanuts.

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Preparation Time - 15 minutes
Cooking Time - 10 minutes

Ingredients (serves 4)

* 1 1/2 tbs fresh lime juice
* 1 tbs finely chopped dark palm sugar
* 1 tbs fish sauce
* 2 tsp sesame oil
* 1 tsp soy sauce
* 2 tsp finely grated fresh ginger
* 1 garlic clove, crushed
* 1 (about 680g) beef rump steak
* 1 x 200g pkt grape tomatoes, halved
* 1 continental cucumber, halved lengthways, thinly sliced diagonally
* 1 red onion, halved, cut into thin wedges
* 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
* 1 bunch fresh mint, leaves picked, large leaves torn
* 1 bunch fresh coriander, leaves picked
* 1 bunch fresh Thai basil, leaves picked, large leaves torn
* 55g (1/3 cup) toasted peanuts, coarsely chopped
* 4 kaffir lime leaves, centre veins removed, finely shredded

What we are doing:

Make dressing --> Marinate Steak --> Cook Steak --> Make Salad --> Combine Steak & Salad

Step 1

Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
Place the steak in a glass or ceramic dish.
Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

Step 2

Preheat a barbecue grill or chargrill pan on high.
Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate.
Cover with foil and set aside for 10 minutes to rest.

Step 3

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl.
Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss to combine.
Divide salad among bowls and serve immediately.

source: http://www.taste.com.au/recipes/3216/thai+beef+salad