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Thai style char-grilled beef salad



Prep Time


Cook Time



2thick-cut beef rump steaks (about 250g each)
1small continental cucumber, sliced
150 ggreen beans, trimmed and blanched
250 gcherry tomatoes, halved
0.5red onion, sliced
0.25 cupsweet chilli sauce
juice of 2 limes
2 tspsoy sauce
rice and lime wedges to serve


1Brush the steaks lightly with oil. Season with salt and pepper. Preheat the char-grill plate or pan to hot before adding the steaks.
2Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove steaks from heat loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the salad.
4Serve with rice and lime wedges.


Thickly cut rump, rib eye/scotch fillet or sirloin/porterhouse/New York steaks work best for beef salads like this one.
Preheat the barbecue or char-grill pan to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into the meat.

Recipe suggessions based on what you have in your fridge.

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