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4x Donald Russell Centre Cut Fillet Steaks, 160g Extra virgin olive oil, for brushing 2 small red onions, finely sliced 4 kaffir lime leaves, finely sliced 3 long red chillies, deseeded and finely sliced 1 bunch coriander leaves 1 bunch mint leaves 1 bunch basil leaves Soy sauce, to serve For the dressing: 1 tsp soy sauce 2 tbsp fish sauce 2 tbsp lime juice 2 tbsp brown sugar
Brush the beef with a little of the oil and char-grill on high heat for 5 minutes each side for medium or until cooked to your liking. Set aside for 10 minutes to rest. Thinly slice. For the salad place the onion, kaffir lime leaves, chilli, coriander, mint and basil in a large bowl and toss lightly. To make the dressing, place the soy sauce, fish sauce, lime juice and sugar in a medium bowl and whisk to combine. Toss the beef through the salad, pour over the dressing and serve with the soy sauce
Thai Beef Salad
Healthy eating, In season recipes, Steaks