THAI BEEF SALAD
Steak
400g flank steak
Sea salt, to season
Oil
Roasted Rice
1/4 cup white rice
Dressing
2 fresh limes, juiced
4 tbs fish sauce
4 tbs rice wine vinegar
1 tbs brown sugar
1 clove garlic, finely chopped
2 eschallots, finely sliced
2 sticks lemon grass, finely sliced
3-5 birds eye chili (depending how hot you want it!)
1-2 tsp dried chili flakes (again, add as much or as little as you like)
Salad
1 cup cherry tomatoes, halved
2 lebanese cucumbers, halved, seeds removed, sliced
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
Step 1. Season your steak well on both sides with sea salt. Allow to sit out of the fridge for 20mins. While you wait, make the roasted rice. In a large heavy based skillet (cast iron is great for this) toast the rice over a medium high heat until the grains begin to brown and you get a nice rich nutty smell. Allow to cool slightly before grinding finely in a mortar and pestle.
Step 2. Cook your steak to your liking (ideally you want it to be nice and pink for this dish), I cooked mine in a cask iron but feel free to use your BBQ or even over some charcoal. Allow to rest for 10mins before thinly slicing.
Step 3. Bring the dish together by combining in a large bowl the dressing ingredients, along with the salad ingredients, sliced steak and a couple of spoons of the roasted rice. Toss well to coat in the dressing and then serve, topped with more roasted rice.