Thai Steak Salad with Lime and Chilli

Make thai steak salad with lime and chilli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
5 g Rapeseed oil (Rubbed on the meat, not poured in the pan.)
120 g Cucumber
100 g Cherry tomatoes
30 g Red onion
80 g Little gem lettuce
2 tsp, about 10 g Fish sauce
1 tsp, about 4 g Sugar
Juice of a lime Lime juice
One red chilli, sliced Fresh red chilli
A handful Fresh mint
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Rub the steak with the oil and a little salt. Sear it in a very hot dry pan for two minutes a side, then rest it for five minutes.
2. Stir the fish sauce, lime, sugar and chilli together until the sugar dissolves.
3. Cut the cucumber into half moons, halve the tomatoes and slice the onion thinly.
4. Slice the steak thinly across the grain, toss it with the vegetables, the dressing and any juices from the board, and pile it over the leaves with the herbs.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-steak-salad-lime-chilli

AI-generated images illustrating the recipe.

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