Lori and Warren's Thai Beef Salad
½ tsp chilli (or to taste)
2 tsp finely chopped lime leaves
2 tbsp fish sauce
1 tbsp peanut oil
1 tbsp fish sauce
2 tbsp chicken stock
¼ cup lime juice
1/3 cup brown sugar
5cm piece lemon grass
1/3 cup basil leaves torn
¼ cup mint leaves chopped
1 cucumber seeded finely chopped into matchsticks
½ red capsicum seeded and finely chopped into matchsticks
4 cups red cabbage finely chopped
2 cups snow peas finely chopped lengthways(or bean sprouts)
Handful of pistachio kernels or peanuts
Remove steak from fridge at least 30 mins prior to cooking
Mix marinade ingredients, remove steak from compostable packaging and pat dry with paper towel, place paper towel and packaging in the compost!
Place steak into a non- reactive container and pour over marinade ensuring both sides are lightly coated. Cover and set aside for at least 15 minutes.
Prepare salad dressing by heating all ingredients in a saucepan over low to moderate heat until the sugar has dissolved. Set aside and allow to fully cool.
Pre-heat BBQ or pan to high heat.
Prepare salad ingredients and toss together (except the nuts), assemble salad onto a long serving platter and toss over nuts.
Lightly oil BBQ or pan, remove steak from marinade and cook both sides to required doneness(best cooked to medium rare)
Remove steak from BBQ or pan straight to a cutting board and slice immediately (no need to rest)
First slice steak into 3 pieces lengthways, then slice into 1cm strips across the grain.
Assemble sliced steak on top of salad, drizzle with dressing and serve immediately.
Flat Iron Steak cooked this way is ideal for any stir fry beef dish, either with or without the marinade. Simply stir fry your veggies in your chosen spices and flavours, and add the BBQ cooked sliced meat at the end. Never have stewed stir fry meat again!