the Breville Test Kitchen
Grilled Thai Beef Salad
the Smart Oven™ Air Fryer Pro
+2 more appliances
30 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the dressing
¼ cup (60 ml) fresh lime juice
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp white sugar
1 tbsp sambal oelek
1 tbsp finely grated ginger
2 cloves garlicminced
For the salad
680 g beef flank steak
1 head butter lettuceleaves separated
225 g cherry tomatoescut in half
½ cup (15 g) mint leaves
½ cup (15 g) cilantro leaves
½ small red onionthinly sliced
1 hothouse cucumber
⅓ cup (45 g) unsalted roasted peanutscoarsely chopped
Instructions
- 1
Whisk all the dressing ingredients together. Measure out ¼ cup (60ml) for the marinade and reserve the remaining dressing for the salad.
- 2
For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the steak on the rack and brush both sides with the ¼ cup (60ml) dressing.
- 3
Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High, for 15 minutes and press Start. After 10 minutes cooking, turn the steak over and broil the other side. While the steak is cooking, assemble the salad.
- 4
Combine the lettuce, tomatoes, herbs and onion in a large bowl.
- 5
Cooking time is for medium doneness. If you like your steak cooked more, broil a little longer.
- 6
Once cooked, remove from the oven and cover loosely with foil. Stand for 5 minutes to allow the juices to settle. Meanwhile, continue to the next step.
- 7
Cut the cucumber in half. Use a mandoline to thinly slice into ribbons and add to the salad.
- 8
Drain the steak and thinly slice. Add to the salad. Reserve the pan juices.
- 9
Pour the pan juices into the reserved dressing and stir.
- 10
Add the dressing and peanuts to the salad.