Weeping tiger steaks with a spicy Thai salad

PACKED full of strong, punchy Thai flavours, you will be amazed by how such simple ingredients can produce this flavoursome dish.

I served mine with lemongrass basmati rice, but if you want a lighter meal or to have this dish for lunch then ditch the rice and simply have more of the flavoursome salad.

You will need:

For the steaks and marinade:
Two large sirloin steaks (adjust accordingly depending on how many people you’re feeding)
Juice from two freshly squeezed limes
Two tsp chopped coriander
One tbsp soy sauce
Pinch of ground ginger

For the salad dressing:
Juice from two freshly squeezed limes
Three tsp brown sugar
One tbsp fish sauce
One or two (depending on how spicy you like it) green chillies, finely chopped
One tbsp finely chopped coriander

For the salad:
One large cucumber halved, deseeded and finely sliced lengthways
Handful of chopped cherry tomatoes
Handful of basil leaves
Handful of mint leaves
Handful of coriander leaves
Half a white cabbage finely sliced
Green beans, finely sliced

To make:

Start by making the marinade for the steak by adding all of the marinade mixture into a bowl and stirring well. Pour over the steaks and leave in the fridge to marinade for about 30/40 minutes. Or, if you’re really hungry, leave it to marinade while you’re making the rest of the dish.

Next make the dressing for the salad by mixing it altogether in a bowl and then set to one side. Prepare the salad and pour half of the dressing over it and mix well. Leave the other half of the dressing in the bowl to use later.

Heat up your pan with a bit of oil in the bottom so that the steaks don’t stick. When the pan is well heated add the steaks and cook for three or four minutes on each side. This will give you a medium rare steak so if you like your steak well done cook it for longer. It also depends on how thick your steak is.

Once the steaks are cooked leave them to rest for a couple of minutes whilst you plate the salad up (and rice if you’re having it). Chop the steaks in to thin slices and arrange next to the salad on the plate. Drizzle the remaining salad dressing over the entire dish and, voilà, get ready to weep.