Thai-Style Apple and Grilled Beef Salad
You’ll find flavours from both Thailand and Quebec in this salad inspired by papaya salad, in collaboration with Verger Jean-Yves Boileau. The dressing contains fish sauce, a lot of lime juice and bird’s eye chili, to taste. The salad combines shredded iceberg lettuce, beef hanger steak and crispy Honeycrisp apple. It’s like a little trip […]
Ingredients
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lime juice
- 1 tbsp fresh ginger, chopped
- 1 tbsp (15 ml) fish sauce
- 1 tbsp sugar
- 1 garlic clove, chopped
- 1 tsp bird’s eye chili pepper, finely chopped, or more to taste
- 1 lb (450 g) beef flap steak
- 1 small iceberg lettuce, torn
- 2 small SweeTango apples, unpeeled, cored and julienned (see note)
- 2 green onions, chopped
- 1/4 cup (10 g) mint leaves, torn
- 3 tbsp roasted salted peanuts, chopped
Instructions
- In a bowl, whisk all of the ingredients together until the sugar has dissolved. Set aside.
You’ll find flavours from both Thailand and Quebec in this salad inspired by papaya salad, in collaboration with Verger Jean-Yves Boileau. The dressing contains fish sauce, a lot of lime juice and bird’s eye chili, to taste. The salad combines shredded iceberg lettuce, beef hanger steak and crispy Honeycrisp apple. It’s like a little trip to Asia!