When my wife Dee and I are watching what we eat, or we feel like eating something that makes us feel good about ourselves, this one’s a no-brainer. It’s the perfect detox treatment. I love the clean, fresh flavours, and the heat to get the heart pumping, plus it’s so quick to put together.

The Thai people did not invent the barbecue but they’ve come up with some of the best barbecue recipes in the world. I nearly always save a couple of steaks for this salad so I can serve something a bit different when I put on a barbecue. It’s ideal served with steamed rice to help cool things down.

INGREDIENTS

2 bunches spring onions, washed, outer leaves removed, roots and tops trimmed
3 red chillies, finely sliced
10 red asian shallots, finely sliced
1 bunch coriander, washed and chopped
3 lemongrass stems, thinly sliced, white part only
400g rump or sirloin steak
salt
freshly ground black pepper
3 limes, juiced, or to taste
100ml fish sauce

METHOD

Finely slice the spring onions on the diagonal and place in a bowl with the chillies, shallots, coriander and lemongrass.

Prepare your barbecue for direct grilling over a high heat. Season the beef with a good amount of salt and pepper, then cook to your liking. I prefer medium–well-done as I think you get a more flavourful salad. Allow the meat to rest while you dress the salad.

Squeeze the lime juice over the spring onion salad, followed by the fish sauce, then toss to combine. Slice the meat finely, removing the fat. Add to the salad, toss to combine the flavours and serve.

Courtesy of Cooked.com.au.

This recipe first appeared in Ben’s BBQ Bible by Ben O’Donoghue.