Thai Beef Salad. A delicious recipe for the Silver Fern Farms Home Cook of the Year Competition 2017.
1 pack Silver Fern Farms Beef Flat-Iron Steaks
Olive oil, to rub
2 baby gem lettuces, washed
1 cup cherry tomatoes, halved
½ cup coriander leaves
½ cup Thai basil
½ cup mint
2 spring onions, thinly sliced
1 cup mung bean sprouts
Fresh red and green chillies, to garnish
2 tbsp fish sauce
Zest of 1 lemon or lime plus 1 tsp juice
2 tsp sweetener (such as honey, sugar or agave nectar)
Remove Silver Fern Farms Beef Flat-Iron Steaks from fridge and packaging. Rub with a little olive oil, then season with sea salt flakes and freshly ground black pepper. Allow to rest at room temperature for a few minutes before cooking.
To make Dressing, mix the dressing ingredients together and season to taste.
Heat a large frying pan over medium-to-high heat. Cook beef for 2-3 minutes each side or to your liking. Remove from heat, cover with foil and allow to rest for 5 minutes.
Meanwhile, combine all remaining ingredients except chillies in a large serving bowl. Pile salad on a serving dish. Slice Beef Flat-Iron Steaks across the grain and arrange on salad. Drizzle with dressing and garnish with fresh chillies to serve.