Thai Style Eye Fillet Steaks With Cucumber & Chilli Salad
This is one of my favourite dishes of all time, and 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!
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Ingredients
- 4 eye fillet steaks about 150 g each
- 1/4 cup sweet chilli sauce
- 2 cloves garlic finely chopped
- 2 teaspoons fish sauce
- 1/4 cup lime juice
- 1/4 cup coriander leaves roughly chopped
- 1/3 cup caster sugar
- 2/3 cup white vinegar
- 4 lebanese cucumbers halved lengthways, seeds removed with a teaspoon & finely sliced
- 1 red chilli large, deseeded & finely sliced
- 1/3 cup peanuts roasted, roughly chopped
- 1/4 cup coriander leaves roughly chopped
Instructions
- Combine the beef with the marinade ingredients. Cover and refrigerate for 2 hours (or overnight is even better).
- To make the cucumber salad: Combine the sugar and vinegar in a medium saucepan and stir over medium heat, without boiling, until the sugar dissolves. Reduce the heat to low and simmer until the liquid thickens and reduces by half, about 10 minutes. Combine the warm vinegar mix with the remaining ingredients, cover and refrigerate for 2 hours or overnight (see notes).4 lebanese cucumbers, 1 red chilli, 1/3 cup peanuts, 1/4 cup coriander leaves
- Preheat a barbecue to high and cook your steaks for about 6 minutes on each side (or to your liking). Remove the steaks and rest for 5–10 minutes.4 eye fillet steaks
- Serve the steaks with the cucumber salad.4 eye fillet steaks, 4 lebanese cucumbers
Notes
If you are short on time, you don’t have to make the cucumber salad in advance and refrigerate it, but the flavour is definitely better when it gets time to marinate in the fridge.
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