This Thai classic has been spiced up with succulent cuts of beef using lean rump or fillet steaks. There’s a twist of lime, with a kick of finely chopped red chilli and the crunchiness of sliced radishes and cool cucumbers.
PREPARATION TIME: 35 MINUTES, INCLUDING MARINATING TIME
COOKING TIME: (Based on 2cm rump steak):
RARE: 2 1/2 MINUTES ON EACH SIDE
MEDIUM: 4 MINUTES ON EACH SIDE
WELL DONE: 6 MINUTES ON EACH SIDE
2 lean rump or fillet steaks
Freshly milled black pepper
45ml/3tbsp prepared Teriyaki sauce
5ml/1tsp sesame oil
For the Dressing:
30ml/2tbsp fresh lime juice
15ml/1tbsp Thai fish sauce
Handful freshly chopped mint
For the Salad:
100g/4oz rice noodles, cooked and cooled
8 radishes, finely sliced
½ cucumber, thinly sliced (using a swivel head potato peeler) into ribbons
1 red chilli, deseeded and finely chopped
Place the steaks in a shallow dish and season with the pepper. Add the Teriyaki sauce and oil. Coat well. Cover and marinate in the refrigerator for 20 minutes.
To prepare the dressing; in a small bowl mix all the ingredients together and set aside.
Heat a non-stick griddle pan, remove the steaks from the marinade and cook on each side according to your preference. Alternatively, cook under a preheated moderate grill. Transfer to a warm plate and leave to rest for 1-2 minutes.
Meanwhile, mix the salad ingredients in a large bowl and transfer to a serving plate.
Slice the steaks and arrange over the salad. Mix the dressing together and drizzle over the salad before serving.