Thai Beef Steak With Herb Salad

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Preparation time: 2 hours 45 minutes
Cooking time: 10 minutes
Total time: 2 hours 55 minutes
Servings: 4

 

The ‘land of smiles’ is my favourite holiday destination in the world, so i never ever need any convincing to add a Thai dish to the blog.

    Ingredients

    For the Marinade:

    3 tbsp (45 ml) soy sauce
    1 garlic clove, minced
    1/2 green chilli, minced
    1 tsp grated fresh ginger
    1 tbsp (15 ml) lemon juice

      The Rest of Ingredients:

      4 (700g/ 1 1/2 lb) rib-eye steaks
      1 cup (30 g) arugula
      1/2 cup (15 g) basil leaves
      1/2 cup (30 g) parsley leaves
      1/2 cup (15 g) mint leaves
      1 small (60 g) red onion, thinly sliced
      1 small (200 g) cucumber, thinly sliced
      1 oz (30 g) roasted peanuts, roughly chopped
      1 tbsp (15 ml) lemon juice
      3 tbsp (45 ml) olive oil plus extra for brushing
      salt, black pepper to taste

        Directions

        In a small bowl combine the soy sauce, lemon juice, garlic, ginger and chilli. Trim the steaks of excess fat and all silver skin with a sharp boning knife.

        Place the steaks in a sealable plastic bag and pour the marinade into the bag. Seal the bag tightly and marinate the steaks in a refrigerator for at least 2 hours, turning occasionally.

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        Remove the steaks from the refrigerator at least 30 minutes before you plan to cook them. Pat them dry with paper towels. Preheat the grill to high. Brush the grill grates with olive oil.

        Place the steaks on the grill and grill them for 3-4 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Inserted the thermometer into the thickest part of the steak.

        Take the steaks off the grill at 125 °F (52°C) for rare, 135 °F (57°C) for medium-rare, and 140°F (60°C) for medium. Place the steaks on a board and tent with aluminum foil.

        Let rest for 10 minutes before serving.

        Meanwhile make the salad. In a large bowl combine the olive oil and lemon juice.

        Add the basil, parsley, cucumber, onion, mint and arugula and gently toss to coat. Season to taste.

        Divide the salad between serving plates, and place the steak on top. Sprinkle with roasted peanuts and serve.

        Sit down and enjoy with a cold glass of red.

        Bon Appetit

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