Thai Style Eye Fillet Steaks With Cucumber & Chilli Salad
Thai Style Eye Fillet Steaks With Cucumber & Chilli Salad
This is one of my favourite dishes of all time!!! I have been making it for over 15 years!!!This dish is perfect for a simple weeknight meal or also AMAZING as an entertaining dish. You can prep everything the day before and basically just cook your steaks right before serving. Super easy!!
Ingredients
- 4 fillet steaks x eye, 150 grams each
Marinade
- 1/4 cup chilli sauce sweet
- 2 cloves garlic finely chopped
- 2 teaspoons fish sauce
- 1/4 cup lime juice
- 1/4 cup coriander washed and roughly chopped
Cucumber Salad:
- 4 lebanese cucumbers halved longways and seeds removed with a teaspoon
- 1 red chilli large, deseeded and finely sliced
- 1/3 cup peanuts roasted, roughly chopped
- 1/4 cup coriander washed and roughly chopped
- 2/3 cup white vinegar
- 1/3 cup caster sugar
Instructions
Method:
- Combine beef with marinade ingredients. Cover and refrigerate for 2 hours or overnight is even better.
- To make the cucumber salad: Combine the sugar and the vinegar in a medium saucepan and stir over medium heat, without boiling, until the sugar dissolves. Then turn down to a low simmer until the liquid thickens and reduces by half, about 10 minutes. Combine the warm vinegar mix with the remaining cucumber salad ingredients, cover and refrigerate for 2 hours or overnight (for better flavour).
- Preheat a BBQ on high and cook your steaks on each side for approx. 6 minutes (or to your liking). Remove beef and let it rest for 5-10 mins.
- Serve the steaks, alongside the cucumber salad (on top or beside).
Notes
You don’t have to store it in the fridge, you can just make it straight up, the flavour is just better when it marinates in the fridge.
Nutrition
Calories: 196kcalCarbohydrates: 29gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 409mgPotassium: 728mgFiber: 7gSugar: 14gVitamin A: 430IUVitamin C: 32mgCalcium: 142mgIron: 3mg
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