Tasty Planner - Recipe - Thai-Style Beef & Mango Salad by Weknicely

Instructions

1. Put the steak in a shallow, non-metallic dish and pour over the oil and soy sauce. Season with pepper and turn the steaks to coat them in the marinade. Marinate for at least 10 minutes; longer if you can spare the time. Two hours in a covered bowl in the refrigerator would be ideal.

2. Heat a griddle or ridged grill pan until hot. Remove the steak from the marinade and place on the griddle. Cook for 3-5 minutes on each side, moving the steak halfway through if you want a criss-cross pattern on the surface.

3. Transfer the steak to a board and leave to rest for 2 minutes. Meanwhile, heat the marinade in a pan. Cook for a few seconds, then remove from the heat. Slice the steak thinly and arrange over the pan juiced and serve with some salad leaves dressed with lemon and oil.

COOK’S TIPS:
1. This is a simplified version of the classic Thai beef salad, which usually comes with a vast array of chopped vegetables. If you want to add a complement to this delicious no-fuss version, set out little bowls of fresh coriander (cilantro) leaves, chopped spring onions (scallions) and peanuts, for sprinkling.
2. Instead of using garlic-infused olive oil in the marinade for the steak, use oil infused with basil, chilli or lemon. Flavoured oils are readily available in bottles in most supermarkets and are useful for adding flavour to cooked dishes and salads.