Zingy Thai Steak Salad

Name: Zingy Thai Steak Salad
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 3
Cuisine: Thai
Ingredients: 500g organic skirt steak; 1 tsp organic beef tallow or rapeseed oil; 2 carrots; ½ large cucumber; 1 small red onion; bunch roughly chopped organic mint; bunch roughly chopped organic coriander; organic rice noodles (optional); 2-3 tsp grated ginger; 2 large garlic cloves finely chopped; 1 red chilli finely chopped; 3 tbs fish sauce; 2 tbs brown sugar; 4 tbs freshly squeeze lime juice; 2 tbs finely chopped organic coriander; very thinly sliced shallots; 2tbs flour; pinch salt and organic pepper; cold-pressed rapeseed oil / groundnut oil; salted peanuts

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Cuisine

Thai

Servings

Prep Time

25 minutes

Cook Time

6 minutes

This unusual spicy salad pairing our grass fed organic beef skirt and 'zingy' Thai flavours - makes for a great starter at a dinner party or a fabulous picnic basket filler.

Ingredients

For The Salad

500g organic skirt steak
1 tsp organic beef tallow or rapeseed oil
2 carrots
½ large cucumber
1 small red onion
bunch roughly chopped organic mint
bunch roughly chopped organic coriander
organic rice noodles (optional)

For The Dressing

2-3 tsp grated ginger
2 large garlic cloves finely chopped
1 red chilli finely chopped
3 tbs fish sauce
2 tbs brown sugar
4 tbs freshly squeeze lime juice
2 tbs finely chopped organic coriander

For The Crispy Onions

very thinly sliced shallots
2tbs flour
pinch salt and organic pepper
cold-pressed rapeseed oil / groundnut oil
salted peanuts

Directions

Start by making the crispy onions. Thinly slice the shallots, put them in a plastic food bag or bowl with the flour, salt and pepper and shake or stir until the shallots are fully coated.
Add 1cm of oil to a frying pan and heat, sieve the shallots, add them to the pan and shallow fry. Let the shallots fry until golden, remove from the oil with a slotted spoon and let them cool down and soak on kitchen paper.
In a bowl cover the rice noodles with boiling hot water and cover for around 15 minutes.
Season the raw organic skirt steak with sea salt and freshly cracked black pepper on both sides.
Heat your frying pan/iron skillet with a tiny bit of organic beef tallow or rapeseed oil on high heat until it's almost smoking (but not quite!) then add the slab of the skirt steak. It should sizzle immediately! Turn the heat down so it's not on maximum (around 5/6) and leave for 3 minutes. Don't be tempted to poke it or prod it, it's best left to do its thing. After the 3 minutes turn it over and again leave it well alone.
Once the 6 minutes are up and both sides are seated take the steak off the heat and leave it on a clean chopping board covered in strong foil to rest for 10 minutes. This will ensure all the juices are retained in the meat, instead of on the board.
Slice the cucumber and carrots in long thin strips (best with a speed peeler). Thinly slice the red onion.
Mix together all the ingredients of the dressing and blend half of it in with all the salad ingredients.
Slice the steak in long strips and blend together with the salad. Plate the salad and pour over the remaining dressing. Garnish with the crispy onions, sugar snaps, mint leaves, crushed peanuts and coriander