Ingredients:
2 shallots, chopped
1 lemongrass, cut into 1-inch pieces
1 cup chopped fresh coriander
1 cup chopped fresh mint leaves
1 red capsicum
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
250g steak fillet
1/2 cucumber, diced
2 medium tomatoes or cherry tomatoes
Method:
In a large bowl, stir together the shallots, lemon grass,
coriander, mint leaves, lime juice, fish sauce, chili sauce, and sugar
until well combined and the sugar is dissolved. Adjust the flavor, if
desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately
4-6 minutes on each side, until it is cooked medium. Do not overcook
the meat! Remove from heat and slice into thin strips. Add the meat
and its juices to the sauce and refrigerate, tightly covered, for at
least 3 hours.
Place ingredients in a salad bow on top of some lettuce and then pour the meat and sauce over them. Top with the tomatoes, capsicum and garnish with fresh
coriander leaves.
