Vegetable Salad with Grilled Beef
Ingredients
- Ingredients
- 600 grams Beef fillet ready to cook parried (flat (trimmed, flat piece)piece)
- 4 Tbsps Teriyaki sauce
- vegetable oil (for the grill)
- 200 grams Daikon radish
- 2 carrots
- 1 Cucumber
- 2 mild, red Pepperoncini
- 1 Red Bell pepper
- 1 handful Sprout (such as bean sprouts)
- 1 handful Fresh herbs (Thai basil and coriander leaves)
- 1 Tbsp Plum sauce
- 4 Tbsps Rice vinegar
- 2 Tbsps sesame oil
- 1 Tbsp light soy sauce
Preparation steps
Rinse beef, pat dry and brush with teriyaki sauce. Cover and let rest in the refrigeratorfor about 1 hour. Remove from the refrigerator and let rest for about 10 minutes. Brush oil on a grill pan or baking sheet then place it on the oiled grill. Cook on all sides, then cover and cook with indirect heat, turning occasionally for about 15 minutes until done and pink.
Meanwhile, peel the radish and carrots and cut or microplane lengthwise into thin slices. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into 5-6 cm (approximately 2-2 1/2 inches) long pins. Rinse the peperoncinis and the pepper, cut in half, remove seeds and ribs and both cut into fine strips. Rinse the sprouts and drain well. Rinse Thai basil and cilantro, shake dry and pluck off the leaves. For the dressing, whisk the plum sauce, the rice vinegar, the oil and the soy sauce.
Mix the prepared vegetables and arrange on plates. Remove the meat from the grill, let rest briefly, then cut into thin slices and arrange on the salad. Drizzle with the dressing and serve garnished with the herbs.
