
Ingredients
- 750g Porterhouse steak
- 1 small red onion, sliced
- 4 tbsp mint leaves
- 4 tbsp coriander
- 3 spring onions, sliced
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp lime juice
- 2 tbsp Thai chillies, ground
- 2 tbsp rice, toasted
- 3 cups lettuce
- 1 cucumber, sliced
- 1 lime, cut into wedges
- Pinch of salt
Method
- Bring the steak to room temperature and lightly salt. Heat pan to medium-high heat and cook the steak for 3-4 minutes each side. Remove from pan and set aside to rest for 10 minutes.
- Place toasted rice into a mortar and pestle and grind into a fine powder.
- In a large bowl add: fish sauce, sugar, lime juice, toasted rice powder and ground Thai chillies. Mix until combined well.
- Slice the coriander leaves and stems, then place into the bowl with the dressing. Also add to the bowl: mint leaves and red onion. Slice the steak and add to the bowl, ensure all ingredients are generously coated in the dressing.
- On a large plate, place lettuce and cucumber, then top with the beef salad mixture, sliced spring onion and fresh lime wedges.
Product used in recipe
- Squid Brand - Fish Sauce