Grilled Beef Salad with Chilli Peanut Sauce


The strips of beef turn into a spicy and summer salad that will brighten up your dish.

Ingrediants for Dressing

  • 1/2 to 1 teaspoon partridge eye or Thai chili, very finely sliced (Note 1)
  • 2 cloves of garlic
  • 1 tablespoon coriander / coriander stalks, finely chopped
  • 2 teaspoons of sugar
  • 2 tablespoons of fish sauce
  • 3 tablespoons of lime juice
  • 1 tablespoon of grape seed oil (or canola or vegetable oil)

Ingrediants for Salad

  • 7 – 8 oz / 200 – 250 g sirloin steak – good quality sirloin, at room temperature (Note 2)
  • 1 / 2 tablespoon of oil (vegetable, peanut or rapeseed)
  • salt and pepper
  • 2 cups of mixed lettuce leaves
  • 1 / 4 cup cherry tomatoes, halved
  • 1 / 4 small red onion (Spanish onion), very finely sliced
  • 1 / 2 cucumber, sliced horizontally and then sliced (about 1/3 cup)
  • 1/4 cup cilantro / cilantro leaves, lightly wrapped
  • 1/4 cup of mint leaves, lightly wrapped
  • 1 tablespoon of peanuts, coarsely chopped
  • Coriander / extra cilantro and mint leaves

Instructions for Grilled Beef Salad 


  1. Preheat a skillet over high heat until it becomes hot and steaming hot.
    Drizzle the meat with 1/2 tablespoon of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the meat to your liking (Note 2).
  2. Cooking times: For 2cm thick steaks, 2 minutes per side for medium cook (until core temperature is 52 ° C / 125 ° F) OR 2 1/2 minutes per side for medium cook ( internal temperature 57 ° C / 135 ° F).
  3. Remove the meat from the pan onto a plate. Curtain loosely with foil and let it rest for 10 minutes.


  1. Place the lettuce in a bowl, season with 1 tablespoon of the dressing and mix.
    Thinly slice the meat against the grain (Note 2) and place it in a bowl with the other salad ingredients. Drizzle with most of the remaining dressing and mix gently.
  2. Stack the seasoned lettuce on plates, stack the beef and other salad ingredients on top.
    Sprinkle with the peanuts and garnish with extra cilantro / cilantro and mint leaves if using, drizzle with the remaining dressing. Serve immediately!

Notes on the recipe:
1. Chilli – 1/2 tsp will be mildly hot, 1 tsp will be moderately hot but won’t blow your head. For dessert, 1/4 tsp.
It can be added with other chili of your choice or use the chili paste.
2. Steak: Any good steak suitable for grilling. Sirloin, boneless rib, porterhouse, scotch or rump fillet, flank, iron (my favorite).

  • Place the bird’s eye chili, garlic, coriander stalks and a pinch of salt in a mortar and pestle. Grind until a smooth paste is formed.
  • Add the other ingredients of the dressing. Season with sugar, lime juice and fish sauce. Set aside.
    Alternative: Finely chop the garlic, coriander and chilli. Use the side of the knife to spread the dough onto the cutting board, then swirl in the jar with the remaining ingredients.


Please enter your comment!
Please enter your name here