Pit notes
Dressing does double duty. Marinate the steak in half the dressing and keep the rest clean to dress the salad.
Pat it dry. Dry steak takes the rub and gets a proper crust on a hot grill.
Cut matters. The Que Club's tip: scotch or eye fillet are best rare. Serve skirt or flank medium-rare and slice thinly across the grain.
Que Club Recipe · Beef · Hot & Fast
'Crying Tiger' Thai Beef Salad
Are you in the mood for a succulent steak but also craving the freshness of a salad? Our Crying Tiger Thai Beef Salad is the answer to your culinary desires. Bursting with vibrant flavours and a symphony of textures, this dish is the perfect fusion of indulgence and nutrition.
Ingredients
Dressing
- 3 tbsp fresh lime juice
- 1 crushed garlic clove
- 2 tbsp finely chopped palm sugar or brown sugar
- 4 tbsp fish sauce
- 3 tsp Savage Hombre Chilli Oil
- 4 tsp soy sauce
- 2 tsp finely grated ginger
Salad
- 200g halved grape tomatoes
- 1 cucumber, halved lengthways, thinly sliced
- 1 red onion, halved, cut into thin wedges
- 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
- 1 bunch fresh mint, leaves picked, large leaves torn
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh Thai basil, leaves picked, large leaves torn
- 55g (1/3 cup) toasted peanuts, coarsely chopped
- 4 kaffir lime leaves, centre veins removed, finely shredded
- 1kg Steak (porterhouse, scotch, eye fillet, skirt, hanger or another cut of your choice)
- Lane's Q-Nami Rub
How to cook it
Mix dressing ingredients. Marinate steak in half of the dressing, setting the remainder aside. Rest steak in the fridge, turning occasionally for 2 hours to develop flavours.
Set up your BBQ for direct grilling. Remove steak from marinade and pat dry with paper towel. Season with Lane's Q-Nami rub and leave for 10 minutes to absorb. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat, set aside and rest.
Mix tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with dressing and gently toss to combine. Divide salad among bowls and serve immediately.
