Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Seared steak with a chilli-lime dressing — Thailand.
Equipment: Frying pan or griddle pan
Measures and names
Ingredients
- 2 sirloin or rump steaks
- 1 tbsp olive oil
- 80 g salad leaves
- 0.5 cucumber, ribboned or sliced
- 150 g cherry tomatoes, halved
- 0.5 red onion, very finely sliced
- 10 g fresh mint, leaves picked
- 10 g fresh coriander (cilantro), leaves picked
- 2 tbsp fish sauce, for the dressing
- 2 limes, juiced, for the dressing
- 1 red chilli, finely chopped, for the dressing
- salt and black pepper
Method
- Take the steaks out of the fridge 15 minutes before cooking and season well with salt and pepper.
- Heat the oil in a frying pan or griddle until very hot. Sear the steaks for 2–3 minutes each side for medium-rare, or longer to your liking. Rest on a warm plate for 5 minutes.
- Meanwhile, whisk the fish sauce, lime juice and chilli — the dressing should taste sharp, salty and hot in equal measure.
- Toss the salad leaves, cucumber, tomatoes, red onion and most of the herbs in a large bowl.
- Slice the rested steak thinly across the grain and lay it over the salad with any resting juices.
- Pour over the dressing, scatter with the remaining herbs and serve just warm. No extra salt needed — the fish sauce brings it.
Swaps and tips
Slice the beef across the grain and serve it just warm. The dressing should be sharp, salty and hot.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 2 g | 17 g | 293 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
