“No boring salads here! This Thai inspired Beef Salad is on high rotation throughout the warmer months. Every mouthful excites and satisfies with the fresh herbs & punchy dressing working so well with the buttery, nutty & sweetness of the Delcado,” says chef Tom Walton.
Prep time: 35 minutes
Serves: 4 as a light meal / 2 as a main meal
Ingredients
2 tbsp coriander stalks, finely chopped
2 clove garlic
1 large red chili, finely sliced
Pinch salt
2-3 tbsp palm sugar, finely grated
Juice 2 large limes
2-3 tbsp fish sauce
300g sirloin steak
2 tbsp olive oil
2 Delcado avocados, sliced into large pieces
2 Lebanese cucumbers, seeds removed, thinly sliced
1 punnet cherry tomatoes, halved
1 eschallot, finely sliced
2 large handful coriander leaves
2 larger handful mint leaves, half roughly chopped
1/3 cup roast peanuts, crushed
200g mixed leaves
Extra lime, to serve
Method
- First make the dressing. In a pestle and mortar, pound the coriander stalks, garlic, chili with a pinch of salt to make a paste then add the palm sugar, lime juice and fish sauce. Set aside.
- Remove the steak from the fridge 30 minutes before cooking and season with salt and pepper. Cook on a preheated BBQ or grill for approx. 6 minutes, turning throughout cooking to caramelise. Let it rest for 10 minutes before thinly slicing.
- To make the salad combine the sliced steak, cucumbers, tomatoes, eschallot, half the coriander, the chopped mint and half the peanuts. Dress with half the dressing and toss well.
- Scatter the leaves over a large platter and toss through half the remaining dressing before topping with the salad and Delcado. Finish with the remaining dressing spooned over, reserved peanuts and herbs scattered.
Tip
Delcados are the best choice for recipes that showcase the perfect avocado slice. The inside of a Delcado is checked using x-ray-like, near infrared technology before they leave the packing shed to guarantee quality.
