How to make Thai beef salad: tender meat and tasty dressing

Ingredients:

- 1 1/2 tbsp fresh lime juice

- 1 garlic clove, crushed

- 1 tbsp finely chopped palm sugar

- 1 tbsp fish sauce

- 2 tsp sesame oil

- 1 tsp Coles Asia soy sauce

- 2 tsp finely grated fresh ginger

- 1 beef rump steak (about 680g)

- 1 x 200g pkt grape tomatoes, quartered

- 1 continental cucumber, halved lengthways, thinly sliced diagonally

- 1 red onion, halved, cut into thin wedges

- 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

- 1 bunch fresh mint, leaves picked, large leaves torn

- 1 bunch fresh coriander, leaves picked

- 1 bunch fresh Thai basil, leaves picked, large leaves torn

- 55g (1/3 cup) toasted peanuts, coarsely chopped

- 4 makrut lime leaves, center veins removed, finely shredded

Preparation:

Step 1:

In a jug, whisk together the lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger, and palm sugar. Take the beef rump steak and place it in a glass or ceramic dish. Drizzle half of the dressing over the steak. Cover the dish with plastic wrap and refrigerate for 2 hours, turning occasionally to allow the flavors to develop.

Step 2:

Preheat a barbecue grill or chargrill pan on high heat. Place the marinated steak on the grill and cook for 2-3 minutes on each side for a medium doneness or until it reaches your desired level of doneness. Transfer the cooked steak to a plate, cover it with foil, and let it rest for 10 minutes.

Step 3:

In a large bowl, combine the quartered tomatoes, sliced cucumber, onion wedges, sliced chillies, picked mint leaves, picked coriander leaves, torn Thai basil leaves, chopped toasted peanuts, and finely shredded makrut lime leaves. Thinly slice the rested steak across the grain and add it to the salad. Drizzle the remaining dressing over the salad and toss gently to combine all the ingredients. Divide the salad among serving bowls and serve immediately.