Spicy Thai Salad

Ingredients

• 440 g sirloin steak (2 steaks)
• 7 tbsp Thai fish sauce
• Pepper
• 2 tbsp jasmine rice
• 1 Lime
• 2 Romaine Lettuce Hearts
• 400 g cucumber (1 cucumber)
• 150 g cherry tomatoes
• 1 large red onion
• 1 stalk Celery
• 1 tsp Rapeseed oil
• 2 stalks lemongrass
• 2 Garlic cloves
• 1 red chili pepper
• 3 stems Thai basil
• 40 g raw cane sugar (2 tbsp)

Instructions

1. 1.

   Rinse the steaks, pat dry and place in a shallow baking dish. Drizzle with 2 tbsp fish sauce, season with pepper, and let marinate for 30 minutes.

2. 2.

   Meanwhile, toast the rice in a small non‑stick pan without oil until golden brown. Transfer to a small plate and let cool. Halve the lime and squeeze out the juice.

3. 3.

   Clean, wash, dry, and cut the romaine hearts into bite‑sized pieces.

4. 4.

   Wash the cucumber thoroughly, pat dry, halve lengthwise, remove seeds with a teaspoon, then slice diagonally into ~1 cm thick rounds.

5. 5.

   Rinse cherry tomatoes, drain in a sieve, and halve. Peel the onion and cut into thin slivers.

6. 6.

   Wash celery, trim if needed, slice diagonally into ~5 mm thick strips. Combine with lettuce, cucumber, tomatoes, and onion in a large bowl.

7. 7.

   Coat a grill pan with oil and heat. Remove steaks from the marination, pat dry, and grill each side for 4–5 minutes over medium heat.

8. 8.

   While grilling, strip the outer leaves of lemongrass, finely chop the white interior. Peel garlic, trim chili, wash, halve, and finely mince together with garlic.

9. 9.

   Remove steaks from the pan, wrap in foil, and rest for 5 minutes before slicing thinly.

10. 10.

    During the rest, wash Thai basil, shake dry, pluck leaves, and cut into fine strips.

11. 11.

    Whisk sugar in a small bowl with remaining fish sauce, 2 tbsp water, and lime juice. Stir in lemongrass, garlic, and chili.

12. 12.

    Plate the salad with steak slices, drizzle with dressing, sprinkle Thai basil and toasted rice, and serve immediately.