Bring freshness to the table and indulge in the vibrant flavours of this mouth-watering Thai Beef Salad!
"No boring salads here! ThisThai inspired Beef Salad is on high rotation throughout the warmer months. Every mouthfulexcites and satisfieswith the fresh herbs & punchy dressing working so well withthe buttery, nutty & sweetness of the Delcado,"says chef TomWalton.
2 tbsp coriander stalks, finely chopped
2 clove garlic
1 large red chili, finely sliced
2-3 tbsppalm sugar, finely grated
Juice 2 large limes
2-3tbsp fish sauce
300g sirloin steak
2 tbsp olive oil
2 Delcado avocados, sliced into large pieces
2 Lebanese cucumbers, seeds removed, thinly sliced
1 punnet cherry tomatoes, halved
1 eschallot, finely sliced
2 large handful coriander leaves
2 larger handful mint leaves, half roughly chopped
1/3 cup roast peanuts, crushed
200g mixed leaves
Extra lime,to serve
1.First make the dressing. In a pestle and mortar, pound the coriander stalks, garlic, chili with a pinch of salt to make a paste then add the palm sugar, lime juice and fish sauce. Set aside.
2.Remove the steak from the fridge 30 minutes before cooking and season with salt and pepper. Cook on a preheated BBQ or grill for approx. 6 minutes, turning throughout cooking to caramelise. Let it rest for 10 minutes before thinly slicing.
3.To make the salad combine the sliced steak, cucumbers, tomatoes, eschallot, half the coriander, the chopped mint and half the peanuts. Dress with half the dressing and toss well.
4.Scatter the leaves over a large platter and toss through half the remaining dressing before topping with the salad and Delcado. Finish with the remaining dressing spooned over, reserved peanuts and herbs scattered.
Delcados are the best choice for recipes that showcase the perfect avocado slice. The inside of a Delcado is checked using x-ray-like, near infrared technology before they leave the packing shed to guarantee quality.