Certified Irish Angus Sticky Thai Beef Salad
Beef Cut: Fillet Steak
- 450g Fillet Steak
- 1 Shallot, thinly sliced
- 3 Tbsp fresh lime juice
- 1 1/2 tsp salt
- 3/4 Tsp Black pepper
- 4 tsp light brown sugar, divided
- 1 Tbsp rapeseed oil
- 1 Tbsp fish sauce
- 1 tsp chilli flakes
- 250g (or 1 pack) cherry tomatoes, halved
- 100g Pearl Barley, precooked
- Handful fresh mint, coarsely chopped
Combine shallot and lime juice in a bowl; let stand while you cook the steak, stirring occasionally.
Meanwhile, stir together salt, black pepper and 2 teaspoons of the brown sugar in a small bowl. Pat steak dry with a paper towel and rub with salt-sugar mixture.
Heat oil in a cast-iron skillet over medium-high until smoking and place the steaks. Cook steaks until charred and cooked to your liking. Transfer to a cutting board, and let rest for approx 10 minutes.
Meanwhile, add fish sauce, chilli flakes, and remaining 2 teaspoons sugar to the shallot mixture, and stir until sugar dissolves. Add tomatoes and mint, toss to combine.
Slice the steak thinly and plate along with the pearl barley and shallot tomato mixture. Drizzle with the remaining juices and garnish with some extra mint.