Thai Beef Salad with Lime and Chilli
Prep time: 20 minServes: 4
Pairs with
Sour, spicy, herbal — this is notoriously tricky to match with wine and yet it works brilliantly with a dry rosé that has some minerality, or an off-dry Riesling that catches the fish sauce's salt.
Ingredients
- 400g entrecôte or sirloin
- 1 tbsp neutral oil
- Flaky sea salt
- Salad:
- 1 head romaine lettuce, torn
- 1 cucumber, in half-moons
- 200g cherry tomatoes, halved
- ½ red onion, in thin rings
- Large handful of coriander
- Large handful of mint
- 1 red chilli, thinly sliced
- Dressing:
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- 1 garlic clove, grated
- 1 red chilli, finely chopped
Method
- 11. Season the steak. Heat oil in a pan over high heat. Sear 3 minutes per side for medium-rare. Rest 5 minutes.
- 22. Mix the dressing — it should be sharp, sour, a little sweet and salty all at once.
- 33. Toss the salad vegetables and herbs in a large bowl.
- 44. Slice the steak thinly across the grain. Lay on top of the salad.
- 55. Pour the dressing over. Garnish with chilli and more herbs.