Sunday, 31 July 2011

Thai Beef Salad

We had a couple of lovely rib eye steaks in the freezer, and had them as an increasingly rare red meat treat this evening.  I cut the thawed meat into chunky cubes, removing as much visible fat as possible.  Marinade them in a mixture of grated garlic and fresh ginger, a chopped red chilli, the juice of half a lime and a tablespoon of coconut cream, along with half-a-teaspoon each of ground cumin, turmeric and coriander (use the rest in a vegetable stir-fry).  Let it sit for at least an hour, overnight if possible.  Thread onto skewers - if using wooden ones, make sure you soak them well in warm water.  Grill, either on a chargrill or under a hot overhead grill - if the barbie is on, even better.  Brush with the marinade and turn until done to your liking.  Drizzle over sweet chilli sauce, chopped roasted peanuts and chopped coriander leaf, and serve the remaining half of lime on the side.  Serve with a leafy green salad with cucumber and we also had a big dish of stir-fried peppers, tomatoes and sugarsnap peas in a green curry coconut sauce.

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