In Partnership With Aldi. #ad
This som tam-inspired salad is packed with fresh and fragrant ingredients. Cooking your steak to a ruby red medium rare will ensure the tastiest outcome.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Take the steaks out of the fridge and let them come to room temperature. Finely dice the shallots and thinly slice one of the chillies. Roughly chop the peanuts. Set everything aside.
Step 2.
Grab a pestle and mortar and add the garlic and sugar to the mortar. Crush to a smooth paste. Roughly chop the remaining chilli and add to the mortar, then lightly crush. Add the soy sauce and the juice of one lime. Stir the dressing and have a taste – it should be salty, sour, spicy and sweet.
Step 3.
For the salad, cut the carrots and apple into matchsticks, thinly shred the cabbage, chop the cooked beans into 4cm lengths and quarter the cherry tomatoes. Combine everything in a large bowl, along with the mint and basil leaves.
Step 4.
Season the steaks with salt and pepper. Heat a frying pan over a high heat and add a shot of olive oil. Cook the steaks for 2 mins on either side until brown and caramelised. We’re shooting for a rare steak here.
Step 5.
Remove the steaks from the pan and add the diced shallots and sliced chilli. Turn off the heat and add a splash of water and half of the dressing. Swirl together and add half of the peanuts.
Step 6.
Toss the remaining dressing with the salad. Divide the salad between serving plates and top with the remaining peanuts. Cut the remaining limes into wedges and serve with the salad. Carve the steaks into thin slices and serve topped with the pan sauce.
Step 7.
Get stuck in.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
Serves
2
Sirloin Steak
Shallot
Red Chilli
Peanut
Garlic
Sugar
Soy Sauce
Lime
Carrot
Apple
Cabbage
Cooked Green Beans
Cherry Tomatoes
Mint
Basil
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
Serves
2
Sirloin Steak
Shallot
Red Chilli
Peanut
Garlic
Sugar
Soy Sauce
Lime
Carrot
Apple
Cabbage
Cooked Green Beans
Cherry Tomatoes
Mint
Basil
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
We’ve made this recipe using accessible and affordable ingredients from Aldi where you can a wide range of delicious steaks, ideal for a summer barbecue.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Take the steaks out of the fridge and let them come to room temperature. Finely dice the shallots and thinly slice one of the chillies. Roughly chop the peanuts. Set everything aside.
Step 2.
Grab a pestle and mortar and add the garlic and sugar to the mortar. Crush to a smooth paste. Roughly chop the remaining chilli and add to the mortar, then lightly crush. Add the soy sauce and the juice of one lime. Stir the dressing and have a taste – it should be salty, sour, spicy and sweet.
Step 3.
For the salad, cut the carrots and apple into matchsticks, thinly shred the cabbage, chop the cooked beans into 4cm lengths and quarter the cherry tomatoes. Combine everything in a large bowl, along with the mint and basil leaves.
Step 4.
Season the steaks with salt and pepper. Heat a frying pan over a high heat and add a shot of olive oil. Cook the steaks for 2 mins on either side until brown and caramelised. We’re shooting for a rare steak here.
Step 5.
Remove the steaks from the pan and add the diced shallots and sliced chilli. Turn off the heat and add a splash of water and half of the dressing. Swirl together and add half of the peanuts.
Step 6.
Toss the remaining dressing with the salad. Divide the salad between serving plates and top with the remaining peanuts. Cut the remaining limes into wedges and serve with the salad. Carve the steaks into thin slices and serve topped with the pan sauce.
Step 7.
Get stuck in.
Did you like this recipe?
Leave a note
Notes (2)
Z
Zoe H.
5 months ago
Tasty and fresh
N
Nick B.
8 months ago
Surely these calories can’t be right? Nearly 1200 for steak salad?
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W