THAI STYLE GRILLED BEEF & POTATO SALAD
PREP TIME: 15 MINUTES
COOKING TIME: 25 min
2 scotch fillet beef steaks
1 tablespoon oyster sauce
2 ½ tablespoons peanut oil
700g Spud Lite potato, sliced 5mm thick
1 Lebanese cucumber, deseeded & diced
1/3 cup mint leaves
1/3 cup coriander leaves
¼ cup thai basil leaves
1 tablespoon lemongrass, finely sliced
1 pink shallot, peeled and finely sliced
1/3 cup (45g) roasted peanuts, roughly chopped
Thai style dressing
1 clove garlic, crushed
1 long red chilli, finely chopped
Juice of 1 lime
2 tablespoons fish sauce
1 teaspoon sugar
For the dressing, combine all ingredients together in a screw-top jar, shaking until well combined.
Set aside until required.
Rub steaks with oyster sauce and leave to marinate for 15 minutes.
Heat a barbecue or char-grill pan on high heat. Drizzle marinated steaks with 2 teaspoons peanut oil and place on preheated grill. Cook for 2-3 minutes on each side for medium. Place steaks on a plate and cover with foil to rest for 10 minutes.
Slice thinly and set aside until required.
Place remaining oil in a large mixing bowl with sliced potato, tossing until well coated. Cook potato slices on a preheated barbecue for 2-3 minutes each side or until charred. Remove from heat and
place in a large mixing bowl.
To serve, add sliced beef, cucumber, mint, coriander, Thai basil, lemongrass, shallot, peanuts and dressing to the cooked potatoes, tossing to combine.
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Virginia SA 5120
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