Thai beef salad with lemony mint sauce recipe by Jeremy Walker paired with Grangehurst Nikela wine.
Ingredients
1 x 500 g beef fillet, trimmed
1 large clove garlic, slivered
olive oil for drizzling
soy sauce for drizzling
freshly ground black pepper
Dressing
2 cloves garlic
15 ml soy sauce
freshly squeezed lime or lemon juice
15 ml fish sauce
15 ml white sugar
30 ml chopped fresh coriander
15 ml chopped fresh mint
Salad Mix
lettuce leaves
3-4 spring onions, cut into short lengths
cherry tomatoes
a handful of coriander leaves
Recipe
Serves 4-6
Light the fire. Make small incisions in the fillet and insert a sliver of garlic into each. Drizzle olive oil and soy sauce over the fillet, rub in lightly and allow to stand while preparing the dressing and waiting for the coals to be ready. ('it's even nicer if you leave it to stand overnight) For the dressing, peel the garlic and pop the cloves into the food processor with the remaining ingredients. Process until smooth.
Braai the meat on the fire until mediumrare. After resting for a few minutes, slice thinly (about 1 cm) and toss in the dressing. Arrange a bed of lettuce leaves on a serving platter, place the beef slices on top and garnish with spring onions, cherry tomatoes, and coriander leaves.
Wine Pairing
Grangehurst Nikela
Cook’s Tip
'This dish can be prepared a day in advance, leaving the cut fillet slices to marinate in the dressing overnight.'