FATHERS' DAY: STEAK SALAD THAI STYLE

If Dad's been kept off red meat, this will make him happy on Fathers' Day...

Gorgeous whole meal salad with steak and punchy Thai-style dressing
'Glorious! An exceptional whole meal salad.' Taster

There are still a lot of guys out there for whom red meat is the best treat.

There's no doubt: if life has been demanding, and energy and iron need to be boosted, protein-dense red meat is the fastest and tastiest solution.  

For various reasons -  not least cost - beef is not recommended for everyday but when one does indulge, the flavour and texture, the wonderful aroma is second to none. 

67 normally buys rump or lesser cuts of beef, marinading it to tenderise the flesh.  Wallet-friendly cuts work in this recipe and ir you're lucky UK supermarkets have them on special.   

If pockets are deep enough, for a special occasion, sirloin is terrific.  Organic is obviously top of the line but grass-fed beef from an independent butcher* is also wonderful.        

For ease and simplicity the salad of sweet leaves came out of a packet**. The dressing was a doddle -- a bit of grating and chopping and a quick whisk. 

67 doesn't own a barbecue and cooked the steak in a frying pan on the hob. 

Cost: varies, £15.00-ish for 500gm/16oz sirloin (2); less for cuts that need tenderising
Feeds: 2-3; multiplies easily

Ingredients:

   1 steak, 250gm/8oz
   120gm/4.2oz salad leaves
   2 handfuls sliced cucumber & radish

   Dressing ingredients:
        juice of one lime
        1 tablespoon toasted sesame oil
        1 tsp hoisin or fish sauce
        small clove garlic, grated
        1 tsp packed dark brown sugar
        small chilli, de-seeded & membranes removed, finely diced OR or a couple of pinches of chilli flakes (to taste)
        1/2 tbsp fresh chopped parsley
        1/2 tbsp fresh chopped mint 

Method:

1. Take the steak out of the refrigerator at least an hour before cooking
2. Prepare salad dressing: whisk all ingred together in a bowl; taste & season with pepper & salt if necessary; set aside 
3. Pile salad leaves on a platter, scattering cucumber & radish over
4. Preheat the frying pan over high heat; it should be smoking hot
5. Dry the meat with paper towels
6. Oil both sides of the meat (not the pan)
7. Using tongs, hold the fat only in the pan until it turns golden and releases some fat
8. Drop the steak into the pan; leave 2-3 mins or until meat is brown & crusty
9. Turn the meat over, reduce heat slightly, cook another 2-3 mins
10. For medium - a slightly pink centre - cook both sides a further minute each
11. Transfer to a plate; season with salt & pepper
12. Cover loosely with foil; rest 5-10 mins
13. Slice meat at an angle; 
14. Toss the salad in a little dressing; arrange meat on top
15. Serve with dressing on the side, 3-minute Asparagus, Pea & Corn Salad and baked potatoes/potato salad/crispy baguette 

Comments:

'I expected the grass-fed sirloin to be fabulous and it was.  But the gorgeously tangy sweet, hot & sour dressing made it even better.' Retired writer 

Tips:

• rump steak: make double the amount of dressing and set aside half for marinade.  Immerse the rump 10 mins each side 
• less tender cuts like skirt: marinade overnight 

* Barrett's Englands Lane
**M&S Sweet Rosa Verde Salad

 More beef onNavBar: Recipes I ... 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.