Thai Beef Salad

Let’s welcome our hot season with a light and crunchy salad whose dressing is pure umami, also great for repurposing leftover steaks or other proteins.

Here is a simple and interesting steak marinade if you’re not using leftovers.

Steak

• 400 grams or 1 lb of tender beef (tenderloin or sirloin)
• 8 cloves of garlic
• 4 cleaned cilantro roots
• 1/2 teaspoon ground black pepper
• 3 tablespoons of oil

Salad

• Lettuce
• Cherry tomatoes, halved
• Sliced cucumber
• Small thinly sliced red onion
• Handful of coriander and mint leaves
• Chopped peanuts for garnish

Dressing

• 2 tablespoons fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon of soy sauce
• 2 tablespoons of brown sugar
• Fresh chili peppers to taste

Instructions

1. Finely grind the garlic, cilantro roots, pepper and oil and marinate steaks for 20 minutes.
2. Grill to medium rare and thinly slice, allow to cool.
3. Assemble salad, top with sliced meat, pour dressing over and garnish with peanuts.
4. Serve immediately.