Thai-style Dipping Steak and Charred Veg Salad
The punchy tamarind and lime sauce is pure dunking heaven in this Thai-style Dipping Steak and Charred Veg Salad, from Jim Moore – chef and author of How To BBQ Everything. Charring the veg for the salad really brings out its sweetness and keeps things crunchy and bright. Just pile it all onto a platter, put it in the middle of the table and invite everyone to dive in. Allow extra time for marinating and resting the meat.
- Time: 40 min
- Servings: 6
Source: ocado.com
Ingredients
- light soy sauce
- oyster sauce
- palm sugar or light brown soft sugar, plus 2 tsp
- garlic clove, crushed
- steaks, such as rump
- jasmine rice
- fish sauce
- lime juice
- tamarind paste
- chilli flakes, or to taste
- finely sliced shallots or salad onions
- fresh coriander, finely chopped, plus extra to garnish
- courgettes, thinly sliced
- green beans
- red gem lettuces or dolce romana lettuces, halved lengthways
- vegetable oil
- large handful fresh mint leaves, to garnish