Recipe Difficulty: Medium
- Prep Time: 30-40 minutes (3 hours to marinade the steak)
- Cooking Time: 10 minutes (Steak)
This Thai-inspired steak salad is a perfect light option for spring and summer – fresh, herby, and bursting with flavour. It’s a great alternative to the heavier ways we usually enjoy British beef, showcasing fillet steak in a new, zingy way. Served medium rare on a bed of crisp salad leaves, fragrant herbs and topped with roasted peanuts, it’s all brought together by a punchy, balanced Thai dressing (which you can make as spicy as you want).
A refreshing lunch or dinner idea that’s both satisfying and full of vibrant, seasonal energy.
Ingredients (To serve 2)
For the steak (and marinade):
- 1 small pack coriander with leaves and stalks separated (stalks only used in the marinade)
- 2 tsp oyster sauce or fish sauce (we used fish sauce)
- 2 tsp soy sauce
- 2 tbsp olive oil
- 350g fillet steak
For the dipping sauce:
- 2 limes juiced
- ½ red onion finely chopped
- 2 tbsp fish sauce
- 1 tsp sweet chilli sauce
- 1 red chilli finely chopped
- ⅔ of the coriander leaves chopped
To serve:
- Large handful mixed, soft herbs (we used mint, coriander and Thai basil)
- Half cucumber (deseeded, and sliced)
- 10 cherry tomatoes (halved)
- A handful of lettuce leaves
- Crushed unsalted peanuts or cashew nuts (to your taste)
Method:
Step 1: Marinate the Steak
Chop the coriander stalks finely and mix them with the fish or oyster sauce, the soy sauce and the olive oil. Lightly season the mixture, then add it to a sandwich bag with your fillet steak. Massage the marinade into the meat, seal the bag, and let it chill in the fridge for at least an hour – or up to three for even more flavour.
Step 2: Make the Dressing
In a bowl, combine your dipping sauce ingredients. Finely chop most of the coriander leaves (saving a few for garnish) and stir them through. Taste and tweak to your preference – add more sweet chilli if you like it sweeter, or a touch more fish sauce for extra savouriness.
Step 3: Cook the Steak
Heat a pan until it’s smoking hot, then sear the steak for 3–4 minutes on each side for a perfect medium rare (or longer if you prefer). Set aside to rest for 5–10 minutes before slicing thinly against the grain.
Step 4: Build the Salad
Arrange the lettuce leaves on a platter. Toss together your tomatoes, cucumber, and mixed herbs, then scatter them over the lettuce. Lay the sliced steak on top, drizzle with your homemade dressing (pop the rest in a side dish for extra dipping), and finish with a sprinkle of crushed nuts and the reserved coriander leaves.
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