Thai salad with grilled beef, lemongrass and coriander

Ingredients for 4 servings:

• 200 g sirloin steak(s)
• 50 g onion(s)
• 50 g cucumber(s)
• 30 g tomatoes
• 1 tbsp, heaped lemongrass, finely chopped
• 1 tbsp, heaped coriander leaves
• 10 coriander leaves for garnishing
• 1 tbsp peppermint, finely chopped
• some peppermint (peppermint tips) for garnishing
• 2 tbsp soy sauce
• 2 tbsp fish sauce for the dressing
• 2 tbsp lime juice for the dressing
• 1 tsp sugar
• 1 chili, green
• 3 leaves of lettuce

Instructions

Working time approx. 25 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Cut the sirloin steak into pieces and marinate in soy sauce for 10 minutes. Meanwhile, peel, halve, deseed, and slice the cucumber. Cut the tomatoes into eighths and deseed them. Finely slice the onions. Preheat a grill pan over medium heat and grill the meat for 4-5 minutes on each side. Wrap the meat in aluminum foil and let it rest for 15 minutes. Then cut the meat into strips. In a bowl, mix the fish sauce, lime juice, sugar, and chopped chili. Add the cucumber, tomatoes, onions, coriander leaves, peppermint, lemongrass, and the grilled beef and mix well. Arrange the lettuce leaves on a platter and arrange the salad on top. Garnish with coriander leaves and peppermint sprigs.