This Fresh and exciting salad is definitely what you need on a pleasant summers day. Its so easy to make and combines great flavour, from the lime and sesame seed oil with a variety of textures.
Recipe
Serves 2
Marinade/ Salad Dressing
1 tbs lime juice
1/2 tbs fish sauce
1 tbs sesame seed oil
1/2 tbs soy sauce
1/2 tbs dark sugar
1 crushed garlic clove
1 tbs finely grated ginger
Salad
1 beef rump steak (400g)
8-9 vine tomatoes halved
1/2 cucumber in quarters and chopped
1/2 fresh red chilli finely chopped
1/4 red onion in slices
1/2 bunch of fresh mint
1/2 bunch of fresh coriander
1/2 bunch of fresh Thai basil (if not ordinary basil will do)
Handle full of toasted peanuts
2 kaffir lime leaves, soaked in hot water then finely chopped
1. First make the marinade by combining all the ingredients into a medium bowl, set half aside for salad dressing and place the steak in the bowl with the rest. Leave this for a minimum of 10mins to marinade.
2. While the steak is marinading, coarsely chop the mint, coriander, lime leaves and basil and place in the serving bowl. Add the tomatoes, cucumber, chilli and onion on top.
3. Toast the peanuts in a dry hot pan for a few minutes and set aside to cool. Then heat the griddle pan, once its hot cook the steak for 2-3minutes on both sides and leave to rest. The steak in this recipe is best rare but cook to preference.
4. Scatter the peanuts over the salad and slice the steak into thin strips placing neatly on the top. Finely poor over the remaining dressing.
