Thai beef salad with lemongrass dressing

By cweeks

Ingredients

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons finely chopped palm sugar
• 1 stalk lemongrass, white part only, finely chopped
• 1 teaspoon finely grated ginger
• 1 teaspoon sesame oil
• 1 large (about 500g) beef rump steak
• 1 tablespoon coarsely ground mixed pepper medley
• 3 Lebanese cucumbers, thinly sliced lengthways
• 1 x 250g punnet cherry tomatoes, halved
• 1 long fresh red chilli, thinly sliced diagonally
• 1/2 cup Thai basil leaves
• 1/2 cup round mint leaves
• 1/2 cup coriander leaves
• 1/4 cup coarsely chopped toasted peanuts
• 4 kaffir lime leaves, finely shredded

Details

Servings 1
Adapted from taste.com.au

Preparation

Step 1

Combine the fish sauce, lime juice, sugar, lemongrass, ginger and sesame oil in a small jug. Place the steak in a glass or ceramic bowl and pour over one-third of the dressing. Cover with plastic wrap and place in the fridge for about 1 hour to marinate.

Preheat a barbecue or char-grill on high. Drain the marinade from the steak and sprinkle with the mixed pepper, gently pressing with fingers. Cook on barbecue or char-grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest. Thinly slice.

Place the cucumber, tomato, chilli, basil, mint and coriander in a large bowl and drizzle with the remaining dressing. Gently toss to combine. Place on serving plates. Top with beef and sprinkle with peanuts and lime leaves. Serve immediately.