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!!
Serves 4
Ingredients:
4x eye fillet steaks (150 grams each)
Marinade
1/4 cup sweet chilli sauce
2 cloves garlic, finely chopped
2 teaspoons fish sauce
1/4 cup lime juice
1/4 cup of coriander, washed and roughly chopped
Cucumber Salad:
4 lebanese cucumbers, halved longways and seeds removed with a teaspoon
1 large red chilli, deseeded and finely sliced
1/3 cup of roasted peanuts, roughly chopped
1/4 cup of coriander, washed and roughly chopped
2/3 cup of white vinegar
1/3 cup of caster sugar
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).
Tip: 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.