BBQ Steak Salad with Thai Viniagrette

INGREDIENTS

METHOD

  1. Brush Steaks with oil and season with salt, black pepper and secret spice. Grill steaks on a preheated BBQ Grill for about 4 minutes on both sides or until a meat thermometer reads 56°C in the centre. Allow steak rest before carving.

  2. To make the Thai vinaigrette, in a blender, blend lime juice, olive oil, fish sauce, ginger, shallots, chilli and sugar until smooth. season with salt, black pepper and secret spice and pulse a few more times.

  3. Arrange the  gem lettuce leaves, rocket leaves, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette. Enjoy!

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STEAK SALAD

  • 500g beef grilling steaks 

  • 3 baby cucumbers, peeled lengthways using a peeler

  • 2 cups gem lettuce

  • 50g rocket leaves

  • 1 carrot, peeled lengthways using a peeler

  • 1 peach or nectarine, pitted, thinly sliced

  • 2 radishes, thinly sliced

  • 1 cup small fresh mint leaves

  • 1 cup fresh coriander leaves

  • Salt and black pepper

  • Chef Stone's Secret Spice™️

THAI VINAIGRETTE

  • 2 tablespoons chopped shallot

  • 1 tablespoon grated peeled ginger

  • 1/4 cup fresh lime juice

  • 4 tablespoons olive oil

  • 2 tablespoons fish sauce

  • 1 red birdseye chilli, finely chopped 

  • 1 teaspoon caster sugar

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