thai steak salad with grapes

Lindsey Bareham

Don’t bother with this salad unless you chose a decent piece of steak because it must be very tender; it’s the crunchy vegetables that should exercise your jaws. The sweetness from the grapes is a lovely fresh surprise.

serves 4, prep 20 min, cook 10 min

200g green beans
1 garlic clove
1-2 small red chillies
2 tbsp Thai fish sauce
1 tsp brown sugar
½ tbsp soy sauce
2 limes
2 red onions
½ cucumber
100g seedless red grapes
15g coriander
1 large rump steak, approx 350g
1 tbsp vegetable oil
20 small mint leaves

Boil the kettle. Top and tail the beans and snap in half. Boil the beans in salted water from the kettle for 2 min. Crush peeled, chopped garlic to a paste with a pinch of salt. Finely dice the chilli. Place garlic and chilli in a salad bowl. Add fish sauce, sugar, soy and juice from the limes. Stir. Halve, peel and finely slice the onions. Stir into the dressing. Peel the cucumber, split lengthways and scrape out the seeds. Slice into half moons. Plonk cucumber and beans on top of the onions. Coarsely chop the coriander and halve the grapes. Add both to the salad.

Now cook the steak. Heat a griddle or heavy frying pan very hot. Smear the steak with oil and season one side with salt. Slap the seasoned side down on the griddle and press down hard with a fish slice, holding it there for 2 min. Salt the exposed side, turn the steak and cook as before. Rest for 5 min before slicing 1cm thick across the width. Toss the salad, add the steak and any juices and toss again. Scatter the mint over the top.