In How to Eat, I used a shallot for this salad; here I've used a spring onion. Frankly any allium of your choice would be fine. Similarly, any salad leaf you like can be used as its foundation.
For US cup measures, use the toggle at the top of the ingredients list.
In How to Eat, I used a shallot for this salad; here I've used a spring onion. Frankly any allium of your choice would be fine. Similarly, any salad leaf you like can be used as its foundation.
For US cup measures, use the toggle at the top of the ingredients list.
1 red chilli (deseeded and finely chopped (or 2 depending on taste))
1 handful roughly chopped fresh mint or fresh coriander
1 lettuce (enough to cover a serving dish)
1 x approx 8 ounces steak
2 tablespoons thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon granulated sugar
1 scallion (finely sliced)
1 red chile (deseeded and finely chopped (or 2 depending on taste))
1 handful roughly chopped fresh mint or cilantro
Method
Preheat a griddle or non-stick frying pan. Cover a serving dish with lettuce leaves and set aside. Griddle or fry the steak; it should be rare, really, but obviously cook it as you prefer.
When its done, remove to piece of foil, large enough to wrap round the steak to make a baggy but tightly sealed parcel.
Leave for a few minutes while you make the dressing. In a bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced spring onion.
Unwrap the foil parcel, remove the steak to a chopping board and pour any juices that have collected in the foil into the bowl.
Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
Remove the slices of beef (they will have cooked a little more in the dressing) and top the leaves with them.
Pour over the dressing and scatter with mint or fresh coriander.
Preheat a griddle or non-stick frying pan. Cover a serving dish with lettuce leaves and set aside. Griddle or fry the steak; it should be rare, really, but obviously cook it as you prefer.
When its done, remove to piece of foil, large enough to wrap round the steak to make a baggy but tightly sealed parcel.
Leave for a few minutes while you make the dressing. In a bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced scallion.
Unwrap the foil parcel, remove the steak to a chopping board and pour any juices that have collected in the foil into the bowl.
Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
Remove the slices of beef (they will have cooked a little more in the dressing) and top the leaves with them.
Pour over the dressing and scatter with mint or cilantro.
Additional Information
MAKA AHEAD / STORE:
It is not advisable to make ahead or store.
MAKA AHEAD / STORE:
It is not advisable to make ahead or store.
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What 3 Others have said
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Posted by elliep311 on 14th May 2019
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Posted by Timlundberg on 19th October 2013
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Posted by Arthur in the Garden! on 13th March 2013
Show more commentsSuch an easy and tasty recipe. Makes a perfect mid week dinner or light lunch. We also sometimes add some grains to the leaves to bulk it out a bit.
One of my favourite all time recipes. Lovely, thank you.
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