Gordon Ramsay's beef salad is a delicious and healthy combination of veggies and beef. The salad dressing has fish sauce and is flavored with chili and garlic. Palm sugar adds a mild sweetness to the salad. Roasted nuts give a perfect finishing to this salad and a bit of nutty flavor.
1/2Large Cucumber (trimmed, peeled, deseeded, and sliced)
2Baby Gem Lettuce (shredded)
Mint Leaves (shredded)
Sea Salt (to taste)
Ground Pepper (to taste)
4tablespoonsSkinned Peanuts (to garnish)
For Thai Style Dressing
2teaspoonPalm Sugar Paste (use golden caster sugar)
3tablespoonFish Sauce (to taste)
Season the beef on both sides with salt and pepper. Add oil to a saucepan and cook for 2-3 minutes over high heat (medium-rare). When cooked according to your choice, remove it from the heat and keep it aside to cool for few minutes. Pour the remaining juice from the saucepan on the steak.
For the dressing, add garlic and chili to a mortar. Sprinkle some salt and pepper and grind to form the paste. Add palm sugar, lime juice, and fish sauce to it and grind. Add a few more drops of lime juice if needed according to your taste.
Cut carrots into ribbons using a peeler. Place these in a bowl with radishes, tomatoes, mint, shallots, chopped spring onions, chopped cucumber, and lettuce leaves. Add about 6 tablespoons of dressing to the bowl and mix well until combined.
Cut thick slices of the steak. Toast skinned peanuts in another saucepan and roughly chop the peanuts. Now, place the steak pieces on the salad, scatter the peanuts, and drizzle the salad dressing on top.