Chargrilled beef is served with crisp lettuce, cucumber and cherry tomatoes dressed in a Thai-inspired dressing. Fantastic summertime food.
111 people made this
2 spring onions, chopped
1 stalk lemon grass, cut into 2cm( 1 in) pieces
handful chopped fresh coriander
pinch chopped fresh mint leaves
225ml (8 fl oz) lime juice
5 tablespoons fish sauce
1 tablespoon sweet chilli sauce
110g (4 oz) caster sugar
675g (1 1/2 lb) sirloin steak fillet
1 head romaine lettuce - rinsed, dried and torn into bite-size pieces
1/2 cucumber, julienned
1 (250g) punnet cherry tomatoes
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Method Prep:3hr › Cook:10min › Ready in:3hr10min
In a large bowl, stir together the spring onions, lemon grass, coriander, mint leaves, lime juice, fish sauce, chilli sauce and sugar until well combined and the sugar is dissolved. Adjust the flavour, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated barbecue for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook. Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce on top. Top with the cherry tomatoes and garnish with fresh coriander leaves.