Thai-style BBQ bavette salad
- Janine Ratcliffe
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
0 reviews
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For the very best bavette, light the barbecue ensuring most of the coals are piled up at one end and leave only a couple of coals on the other side
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Try our Thai-style BBQ bavette salad, then try broccoli vegetable pad Thai and Thai green chicken curry. If you want a lighter version of this noodle dish, then check out our healthy pad Thai.
Thai-style BBQ bavette salad recipe
Ingredients
Nutrition
-
200g bavette steak
-
3 tbsp fish sauce
-
3 limes
zested and juiced
-
2 tsp soft light brown sugar
-
1 red chilli
finely chopped
-
1 garlic clove
finely grated
-
1 lemongrass stalk
outer woody edges removed, finely chopped
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100g green beans
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100g cherry tomatoes
halved
-
½ red onion
finely sliced
-
½ cucumber
halved lengthways, seeds removed, sliced
-
100g carrot
cut into matchsticks
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120g mooli
cut into matchsticks
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20g mint
leaves picked
-
15g thai basil
leaves picked
-
65g salted peanuts
roughly chopped
Nutrition: per serving
- kcal236
- fat12g
- saturates3g
- carbs12g
- sugars9g
- fibre5g
- protein19g
- salt3.3g
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Method
-
step 1
Bring the steak out of the fridge an hour before you want to start cooking to allow it to come to room temperature. Make the dressing by whisking together the fish sauce, lime zest and juice, sugar, chilli, garlic and lemongrass in a large bowl. Season with a small pinch of salt and plenty of black pepper.
-
step 2
Cook the beans in a pan of salted boiling water for 2-3 mins until just tender, then put into a bowl of iced water.
-
step 3
Put all the chopped vegetables into the bowl with the dressing and leave to sit in the fridge while you cook the steak.
-
step 4
Cook the steak on the barbecue for 3-4 mins on each side for medium-rare – you may need to adjust the time depending on how thick the steak is. If you have a meat thermometer, you want it to reach 52-55C. Leave it to rest for 15 mins, then slice against the grain.
-
step 5
Toss the herbs and peanuts through the salad just before serving. Arrange on a platter, then arrange the steak over the top.
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Authors
Janine RatcliffeFood director
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