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Crying tiger salad
Another fantastic Thai salad! Sliced beef fillet on a bed of mint, coriander and Thai basil, with a lively lime-and-chilli dipping sauce on the side.
There are several stories behind the name of the dish — the most popular is that the sauce should be spicy enough to induce tears. If you want to achieve this result, add a few more chillies to the sauce.
Method
- 01
Finely chop the coriander stalks and combine with the fish sauce and soy sauce. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for 3 hours.
- 02
Put the dipping sauce ingredients into a bowl. Finely chop three quarters of the coriander leaves and add them too. Taste the sauce and, if happy, set aside.
- 03
Take the steak out of the fridge shortly before cooking so it is not fridge-cold. Heat a frying pan over a high heat and use the olive oil to lightly oil the steak. Once the pan is very hot, cook the steak for 2–3 minutes each side, depending on how well done you like it.
- 04
Rest the steak for 5–10 minutes before slicing and serving on a bed of herbs, with the sauce on the side. Add the remaining coriander leaves to the herbs.
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