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  • Writer's pictureSARAH

THAI SEARED BEEF SALAD

Summer days cry out for no fuss, full-flavoured plates of gorgeous-looking food - this ticks all the boxes.




A spicy beef marinade adds a flavour bomb to simple seared beef for a banging summer main course salads. It’s perfect for entertaining as it can all be prepped ahead and then is fast to assemble when you’re ready to eat. And simple enough for a weeknight supper - serve with a cold noodle salad or just some fresh baguette to keep things simple.


Ingredients to serve 4-6:

Marinade and dressing:

1 ½ tbsp lime juice

1 - 2 crushed cloves garlic

1 tbsp brown sugar

1 ½ tbps soy sauce

1 dsp sesame oil

2 tsp finely grated fresh ginger

For the beef:

650g - 750g London Broil

1 tbsp vegetable oil


Salad:

200g baby plum tomatoes quartered

1 medium cucumber deseeded and sliced thinly on the diagonal

1 medium red onion cut in half and sliced thinly into half moons

2 little gem lettuces chopped

2 long red chillies sliced finely

1 bunch fresh mint, leaves chopped

1 bunch fresh coriander, roughly chopped

1 bunch Thai basil — optional — leaves roughly chopped


To serve:

Lime wedges, sliced spring onions and sliced red chilli



Method:

For the marinade:

Put the sugar into a screw-top jar and add a couple of teaspoons of boiling water to melt it. Add all the other marinade ingredients, screw the lid on tight and give it a good shake.


Put the meat into a non-metal dish or a ziplock bag and add half the marinade. Turn to coat the meat and allow to marinate for a couple of hours turning meat occasionally.


Heat a griddle to its hottest, remove the meat from the bag and sear in the hot pan for 3 to 4 minutes until a dark crust forms. (Tip: open the doors and windows as it will make a lot of smoke!)

Flip the meat and allow to cook for a further 2-3 minutes and then remove to a board to rest.)

Assemble the salad by mixing together the tomatoes, cucumber, red onion, chillies, lettuce and herbs.


Add a tablespoon of oil to the remainder of the marinade and use to dress the salad and toss to coat evenly.


Slice the beef as thinly as you can and arrange it on top of the dressed salad and garnish with some extra chopped red chillies, sliced spring onions and lime wedges.





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