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Grilled Thai Beef Salad
This is simple great recipe for a fantastic Thai beef salad. The main protein for this is a fantastic steak. The video below has an amazing piece of Sher Wagyu Rump Cap but I’ve also done it several times with Inside Skirt Steak. The Rump Cap was sprinkled with a rub, in this instance it was Tatonka Dust. This rub is brilliant with beef but we also found it goes well with citrus such as lime. The steak was cooked at 700f on Grillgrates for 4 minutes in total, this gave a perfect medium rare finish. The rump cap was then sliced very thinly at an angle.
The salad was a mixture of spinach (or rocket), thinly sliced red onion, sliced chillis, and herbs. The herbs in this instance were basil, mint, you can also add coriander if you like it.
The Thai Sauce is a mixture of fish sauce, brown sugar, soy sauce and lime juice all mixed together.
- 150g salad leaves
- 2 small red onions, thinly sliced. Mandolins are excellent
- 3 thinly sliced chillis with no seeds
- 2/3 cup basil
- 2/3 cup mint
- 2/3 cup coriander (if required)
- 2 tblsp fish sauce
- 2 tblsp brown sugar or palm sugar
- 2 tblsp lime juice
- 1 tsp soy sauce
Mix the leaves, toss in the sauce and lay on the thinly sliced steak. We really love this, I hope you do to 😃