Thai summer beef salad

A nice, fresh steak salad with a Thai twist – the ideal answer on a warm summer’s day when you’re looking for a light, simple, tasty meal!

What you’ll need:

1.5 lb thick Aberdeen-Angus steak (rib-eye or sirloin)

2 table spoons of fish sauce

2 table spoons of red curry paste

A quarter cup lime juice

3 cloves of garlic

2 red chillies

3 table spoons of coriander

Your choice of lettuce

Some baby cherry tomatoes

One red onion, finely sliced into rings

Finley sliced cucumber

Fresh, crunchy sliced radish


How it’s done:

For the marinade and dressing: mix together the garlic, one chopped chilli, lime juice, fish sauce and red curry paste and gently warm.

Place the steaks in a plastic bag, add some of the marinade and leave for a minimum of two hours to absorb the flavours. When ready to serve, remove the steaks from the marinade, season with salt and pepper, and grill or barbecue to cook.

While the steak is cooking, line a serving dish or board with the chopped lettuce and the other salad ingredients.

Gently warm the remaining marinade/dressing and slice the steak and place over the salad. Pour over the dressing and combine the ingredients gently. Dress with chopped coriander, chopped chilli and sliced radish.