A boldly flavourful, well balanced salad, that mouthwateringly couples the acidity of citrus with the freshness of herbs.
- 1 lb Skirt Steak
- 2 Tbsp Layover in Thailand spice blend, ground
- 1 grapefruit
- 1 cup cherry tomatoes
- 1 cucumber
- 1 small red onion
- 6 green shallots
- 3 Tbsp fresh mint
- 3 Tbsp cilantro
- 3 garlic cloves, grated
- Juice of 2 limes
- 4 Tbsp fish sauce
- 4 Tbsp maple syrup
- 2 tsp Layover in Thailand spice blend, ground
- Fresh, hot chiles, to taste
Heat the grill.
Place the Skirt Steak on a plate. Rub with spices and let rest while preparing the remaining ingredients.
Peel grapefruit and remove the sections.
Cut cherry tomatoes in two.
Peel cucumber, if necessary and cut in slices or in sticks.
Slice onion into thin strips.
Chop green shallots.
Remove mint and coriander leaves and place in a bowl with the prepared vegetables.
Put all the vinaigrette ingredients into a small bowl. Mix well and set aside.
Cook the Skirt Steak on high heat, according to taste, let rest for 10 minutes.
Cut the meat into thin slices. Place in the bowl along with the vegetables, vinaigrette and meat juice, which should have drained into the plate on which it was placed. Mix well and serve immediately.