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Thai Beef Salad

Thai Beef Salad

A delicious recipe for the Silver Fern Farms Home Cook of the Year Competition 2017.

Thai Beef Salad

Serves 2-4

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

DRESSING

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.

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