Thai beef steak and herb salad
Ingredients for 6 people
900 g beef
1 chopped red onion
100 g fresh coriander
100 g chervil
1 carrot
½ white cabbage
6 spring onions
lime
olive oil
3 tablespoons salted soy sauce
3 tablespoons sweet soy sauce
Black pepper
The stages
Shape steaks by mixing meat, chopped red onion, chopped cilantro and sauces.
Cook for 8' on each side.
Prepare the salad by combining the grated carrot, chopped white cabbage, chopped coriander and chervil.
Season with lime and olive oil.
At the same time, cook the spring onions, 3' on each side.
Arrange the spring onions at the bottom of the dish, place the steaks on top and garnish with the herb salad.
Chef Sébastien Zozaya's tip: for an aperitif, serve the mini steaks with a wasabi mayonnaise.
