Thai beef salad with lime and chilli
Charred steak, crisp herbs and a sharp, salty lime dressing, scattered with toasted cashews. Light, loud and quick.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
- Level
- Easy
Method
- 01
Rub the steak with oil and season. Cook in a very hot griddle pan for 3 to 4 minutes per side, then rest for 5 minutes.
- 02
Whisk the dressing ingredients together until the sugar dissolves.
- 03
Arrange the lettuce, onion, mint and coriander on a platter.
- 04
Slice the steak thinly against the grain, toss with half the dressing and pile on the salad.
- 05
Scatter with chillies and cashews and spoon over the rest of the dressing.
Rub the steak with oil and season. Cook in a very hot griddle pan for 3 to 4 minutes per side, then rest for 5 minutes.
Whisk the dressing ingredients together until the sugar dissolves.
Arrange the lettuce, onion, mint and coriander on a platter.
Slice the steak thinly against the grain, toss with half the dressing and pile on the salad.
Scatter with chillies and cashews and spoon over the rest of the dressing.
