Thai Beef Salad #1

Serves 2 

For Marinade/Dressing:

¼ cup (50 ml) sweet chilli sauce 

¼ cup (50 ml) peanut oil 

2 tbsp (25 ml) grated/minced gingerroot 

4 tsp (20 ml) peanut butter 

2 garlic cloves, minced 

1 medium hot red chilli, seeds removed, minced 

2 tbsp (25 ml) fresh coriander, chopped 

juice and grated rind of 1 medium lime 

For the salad: 

One 8-ounce (250g) strip loin steak (can use any marinating steak) 

Pinch salt and ground pepper 

2 tbsp (25ml) red wine vinegar 

1 pound (450g) mixed baby salad greens 

1 large yellow pepper, seeds removed and cut into strips 

¼ cup (50ml) chopped peanuts 

8 cherry tomatoes, quartered 

Whisk all marinade/dressing ingredients together, set aside ¼ (50 ml) for salad dressing (refrigerate). 

In a shallow baking dish, pour remaining marinade over steak; turn steak to completely coat. Cover and marinate for at least 6 hours, best if overnight.

To make salad, preheat bbq to medium-high. Remove steak from marinade; discard any marinade left in the dish. Season steak with salt and pepper and place on greased grill. Cook to your liking (3 minutes per side for medium rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well-done). After grilling, allow steak to sit for 5 minutes.

Meanwhile, in a large bowl, whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper; toss to coat. Season lightly with salt and pepper. 

Slice steak thin and fan slices around salad. Sprinkle with chopped peanuts, cherry tomatoes and serve.