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Thai Beef Salad

  • People

    Serves 4

  • Prep Time

    15 min.

  • Marinating Time

    1 h

  • Barbecue Time

    6 to 8 min.

Serves 4
Prep Time
15 min.
Marinating Time
1 h
Barbecue Time
6 to 8 min.

the Ingredients

Thaibeefsalad Image1


  • 4 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons palm sugar, shaved
  • 1 long red chilli, finely diced
  • 2 garlic cloves, crushed
  • 2 porterhouse steaks, fat trimmed


  • 1 punnet cherry tomatoes, cut in half
  • 1 Lebanese cucumber, shaved into ribbons
  • ½ red onion, sliced finely
  • 1 bunch fresh coriander, stems removed
  • 1 bunch fresh basil, stems removed
  • 1 bunch fresh mint, stems removed
  • ⅓ cup unsalted peanuts, lightly toasted, gently crushed
  • 1 long red chilli, halved, deseeded, thinly sliced


  • 01 Place all the dressing ingredients in a jar and shake until the sugar is dissolved.
  • 02 Place the steaks in a bowl and coat with half of the dressing (the remaining dressing will be used for the salad). Marinate the steaks in the refrigerator for 1 hour. Turn the steaks once while marinating.
  • 03 Preheat your Weber barbecue for direct cooking.
  • 04 Remove the steaks from the fridge to start coming to room temperature.
  • 05 While your barbecue is preheating place all the salad ingredients into a large bowl. Gently stir to combine the salad. Set aside.
  • 06 Once your barbecue is preheated, leave the burners on high. Cook the steaks over direct high heat, with the lid closed, for 3 to 4 minutes per side. Remove from the grill and set aside to rest for a few minutes.
  • 07 Once the steaks have finished resting, slice them into fine strips. Add the steak strips and the remaining dressing to the salad. Gently toss together and serve immediately.

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