Thai Grilled Beef Salad
Seared sirloin tossed with cucumber, tomato, shallot, mint and coriander leaf in a lime, fish sauce and chili dressing. Slice the beef while it is warm.
Half the fish sauce and lime juice go into the marinade and half into the dressing, so measure both before you start. Pat the steak dry before it goes in the pan: a wet surface steams and the crust never forms. Slice across the grain while the beef is warm so the dressing soaks in. If you buy flank steak instead, keep the marinade the same and sear it to the same internal temperature; it is thinner, so check it a minute early on each side.
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Ingredients
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Method
9 stepsRead it through once before you start the pan.
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Estimated from USDA FoodData Central, for the recipe as written.
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