Thai BBQ Beef Salad

By The Weekly  , , ,

September 28, 2016

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  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings


4 x 200 g beef rump steaks (or sirloin or porterhouse)

½ cup red Thai curry paste

1 tbsp peanut oil

150 g mixed salad leaves

250 g punnet cherry tomatoes, halved

1 small red onion, finely sliced

1 bunch mint, leaves picked

Crushed nuts, to serve


¼ cup lime juice

1 tbsp fish sauce

1 tbsp brown sugar


1Brush steaks with combined curry paste and oil. Place in a shallow dish. Set aside to marinate for 20 mins.

2Preheat barbecue plate on high. Cook steaks 3 to 4 mins each side, until cooked to your liking. Rest, loosely covered with foil, 5 mins. Slice thinly.

3Combine leaves, tomatoes, onion and mint in a large salad bowl.

4To prepare dressing, whisk ingredients together in a small jug. Toss through salad and top with sliced steak. Sprinkle with nuts to serve.

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