Thai salad with steak

Name: Thai salad with steak
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Rump steaks (approx. 200 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Cucumber; 1 bigger, red onion; 1 stick of lemongrass; 1 Spring onion; 1–2 red chillies; 3-4 Stem(s) Mint; 2 Limes; 2-3 TABLESPOONS Fish sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Rump steaks (approx. 200 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Cucumber
1 bigger, red onion
1 stick of lemongrass
1 Spring onion
1–2 red chillies
3-4 Stem(s) Mint
2 Limes
2-3 TABLESPOONS Fish sauce
7-10 Tbsp Aluminium foil

Directions

1
Dab meat dry. Heat 1 tablespoon of oil in a frying pan. Fry the steaks for 3-4 minutes on each side, season with salt and pepper, remove from the pan, wrap in foil and leave to rest for approx. 15 minutes
2
Clean and wash the cucumber, cut it into thirds or quarters depending on the length and cut it crosswise into slices. Cut the slices into strips. Peel onion and cut into strips. Remove the outer leaves from the lemon grass. Wash lemongrass hot, dab dry and chop very finely. Clean, wash and finely chop the spring onion. Clean and wash the chillies and cut them into rings. Wash mint, shake dry. Pluck the leaves from the stems, except for a little bit for garnishing, and chop coarsely. Halve and squeeze limes
3
Remove meat from the foil and cut into slices. Mix the meat, lemon grass, cucumber, spring onion, chilli, fish sauce, 2 tablespoons of oil, chopped mint and lime juice in a bowl, leave to stand for about 5 minutes. Arrange salad, garnish with mint leaves
4
Waiting time approx. 5 minutes