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THAI STYLE GRILLED BEEF SALAD

Beef
Aged Beef Striploin Steak
25 min Preparation
10 min Cooking
4 Portions

Sweet, tangy and spicy. Three words that perfectly describe the taste of this crunchy Thai-inspired salad. Perfect for weeknight dinners on the patio, this salad takes less than 30 minutes to prepare and is sure to please the whole family.

Ingredients

  • 2 to 3 Fontaine Family Aged Beef Strip Loin Steaks
  • 90 g (3 oz) vermicelli rice

MARINADE

  • 30 ml (2 tbsp.) lemongrass, chopped
  • 15 ml (1 tbsp.) ginger, chopped
  • 2 cloves garlic, chopped
  • 60 ml (1/4 cup) soy sauce
  • Juice of 2 limes
  • 45 ml (3 tbsp.) sesame oil
  • 30 ml (2 tbsp.) sugar
  • 15 ml (1 tbsp.) Nuoc-Mâm (fish sauce)
  • 5 ml (1 tsp.) sambal oelek (chilli sauce)
  • Salt and freshly ground pepper

salad dressing

  • 60 ml (1/4 cup) sesame oil
  • Juice of 2 limes
  • 30 ml (2 tbsp.) soy sauce
  • 15 ml (1 tbsp.) Nuoc-Mâm (fish sauce)
  • 10 ml (2 tsp.) sugar
  • 1.25 ml (1/4 tsp.) crushed chili

salad

  • 1 not too ripe mango, cut into strips
  • 1 red pepper, cut into strips
  • 125 ml (1/2 cup) cherry tomatoes, halved
  • 1/4 English cucumber, seeded and cut in half
  • 2 green onions, chopped
  • 12 fresh mint leaves, chopped
  • 30 ml (2 tbsp.) fresh coriander, chopped
  • 105 ml (7 tbsp.) unsalted peanuts, roasted and chopped

Preparation

  1. Place all the ingredients for the marinade in a bowl and mix well.
  2. In a large freezer bag, place the steaks and pour in the marinade. Close the bag and place in the refrigerator to marinate for at least 2 hours.
  3. Place rice noodles in a large bowl. Cover completely with boiling water. Let the noodles soften for about 10 minutes. Drain and rinse noodles in cold water. Set aside.
  4. Preheat the barbecue to maximum intensity.
  5. In a smaller bowl, combine all the ingredients for the salad dressing.
  6. In a larger bowl, combine the mango, pepper, tomatoes, cucumber, onion, mint and cilantro. Pour in dressing and mix well.
  7. Place drained noodles and salad on a large serving dish. Set aside.
  8. Remove the steaks from the bag, being careful to remove the excess marinade.
  9. Cook the steaks for 3 to 4 minutes on each side, to suit cooking preferences.
  10. Remove meat when cooked, cover with foil and let rest for 5 minutes.
  11. Cut the meat into nice slices and place on the salad. Garnish with the roasted peanuts.

Side dishes

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