When Meat Lust got in touch asking me to review some of their sauces, I didn’t hesitate. All their sauces looked incredibly tasty and I found it extremely hard to pick which one to feature a recipe around. There’s the Green Sweet Chilli (which I based this recipe around), BBQ Mop (a smoky BBQ sauce), Buffalo, and Chinese BBQ. You can understand my dilemma, right?
Naturally, all of these delights called out for a meat feast. So being eternally obstinate, I did the opposite and went out of my way to prove that I could come up with something besides wings and ribs. Then the answer came to me: a thai beef salad with a bit of heat and a bit of salt was calling out for a drizzle of that sweet green sauce.
- 8 oz of steak
- romaine lettuce
- 1 cucumber finely sliced
- 1 red onion, finely sliced
- 150g cherry tomatoes, cut in halves
- 1 orange bell pepper, finely sliced
- chopped spring onions
- juice of half a lime
- green chile dressing (I used Meat Lust's Green Sweet Chili Sauce
- Take your steak out of the refrigerator and bring it up to room temperature. Heat up a pan and add a dollop of butter. Sear the steak for a minute and a half per side on high heat. Set the steak aside to cool. Once it's cooled, thinly slice it.
- Add your chopped romaine, peppers, red onion, cucumber, tomatoes and lime juice to a large bowl and toss. Top with cilantro, your thinly sliced beef, peanuts and spring onions. Finish it off with a drizzle of green chile sauce.
I think Sam’s verdict was “Now THIS is a salad!” I can’t wait to try the other three, after how splendid the Green sauce was!