This week we're taking our #aroundtheworldin80bbqs adventure back to Thailand for a delicious and fresh summery dish that's so simple and tasty that it deserves to be enjoyed all year round!
It's officially autumn and while that means that summer is officially over for another year it absolutely doesn't mean your Weber BBQ should be retired to the shed. We're firm believers at WOWBBQ that your trusty Weber Grill should be your outdoor cooking companion all year round.
We've used two thick sirloin steaks for this recipe but any lean cut works well for this recipe as you'll be slicing it nice and finely, a small bit of steak goes a long way. For the ultimate version of this recipe consider using fillet.
2 Sirloin Steaks
2 tbsp of Palm Sugar
2 tbsp of Rice Wine Vinegar
2 tbsp of Vegetable Oil
10 tbsp of Thai Fish Sauce
2 fresh limes
2 large Cucumbers
8 Spring Onions
3 Birdseye Chillies
Large handful of Mint
Large Handful of Coriander
75 of Peanuts
You can create this dish using any Weber BBQ; charcoal or gas.
This recipe serves 4 people as a main course, a stunning lunch.
IN THE KITCHEN
Using a large mixing bowl combine the Thai Fish Sauce, Rice Wine Vinegar, Palm Sugar and the juice of two limes, stir well until the sugar has dissolved and leave for 20-30 minutes for the flavour to develop. This is your salad dressing.
Coat your steaks with a splash or two of vegetable oil and season with plenty of salt, leave for 15-20 minutes before grilling.
Using a potato peeler; peel alternating strips of cucumber skin to create stripes, halve, core and slice into half moon like disks, you want these to be roughly as thick as a point coin. Be sure to watch our YouTube video to see how this done.
AT THE BBQ
Set up your Weber BBQ for direct grilling at a very high heat.
Insert the cast iron GBS Sear Grate accessory into the central section of the BBQ cooking grates and bring this up to cooking temperature. For this recipe wait 5-10 minutes so that it's perfect for searing, It should be scorching hot!
Add the beef steaks and cook to your liking, we recommend medium for this recipe. Use a digital thermometer probe to find out the core temperature of the meat - 45 - 50 Celsius for rare, 55 to 60 for medium-rare, 60 to 65 for medium.
Remove and rest the steaks for 5-10 minutes.
While the steaks rest; prepare your remaining salad ingredients.
To your cucumber add finely sliced spring onions, shallots and chilies.
Roughly chop the coriander and mint and add these too.
Toast and roughly chop your peanuts and mix these into the salad.
Pour on the marinade you made earlier and stir/toss for even coating.
Slice the rested stakes finely and against the grain for optimal tenderness.
Spoon a generous mound of salad onto your place and serve the sliced beef on top, enjoy with your favourite Asian beer (something crisp to compliment the sweet sharp flavors of the salad dressing)