I found the original recipe in an Australian Womens Weekly cookbook. However, it has taken a few iterations to create the salad I wanted – something hot, but not too hot, tangy and refreshing, all at the same time! This salad is a great with the Thai/Vietnamese Menu but is equally fabulous as a dish on its own!
Hints & Tips
- This recipe creates quite a bit of salad – if you find there is too much, mix it in two bowls but only dress as much as you need. The undressed salad will keep for another day!
- You can substitute Porterhouse steak for rump, rib-eye, boneless sirloin or eye fillet steaks.
- Thai Basil, also known as horapa, has small leaves, purple stems and a sweet licorice flavour. I have used Vietnamese Mint as an alternative and it tasted just as good.
- DF, GF.
- Category: Beef, Dairy Free, Gluten Free, Salads, Side Dishes
Ingredients
Salad
- 750 grams Porterhouse Steak
- 2 teaspoons Sesame Oil
- 1/3 cup Ketcap Manis
- 1 tablespoon Dried Chilli Flakes
- 1 cup Loosely Packed Fresh Mint Leaves
- 1 cup Loosely Packed Fresh Coriander Leaves
- 1/2 cup Loosely Packed Fresh Thai Basil Leaves
- 1 Bunch of Spring Onions, Sliced Thinly
- 125 grams Shallots, Sliced Thinly
- 250 grams Cherry Tomatoes, Halved
- 400 grams Cucumber, Seeded, Sliced Thinly
- 10 Kaffir Lime Leaves, Shredded Finely
- 100 grams Mesclun / Mixed Salad Leaves
Salad Dressing
- 1/2 cup Lime Juice
- 1/4 cup Fish sauce
- 2 teaspoons White Sugar
- 10 Small Red Chillies, Sliced Thinly
Instructions
- Combine sesame oil, ketcap manis and chilli flakes in a bowl.
- Brush marinade all over the beef on both sides and marinate in the fridge for at least 1 hour.
- Combine mint, coriander, thai basil, spring onion, shallots, tomato and cucumber in a large bowl, toss gently.
- Cook beef on a heated grill plate (or barbecue or in a frying pan) until browned slightly and cooked to medium rare or as desired.
- Cover beef and stand for 10 minutes before slicing thinly.
- Combine ingredients for salad dressing in a screw-top jar. Shake well.
- Place beef, kaffir lime and mixed salad leaves in bowl with the rest of the salad.
- Just before serving, add salad dressing and toss gently to combine.
Leave a Reply