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Zingy Thai Steak Salad

A recipe inspired by Ros from Bourgh Broth Co who makes our delicious broth. She has created this unusual spicy salad which would be a great starter at a dinner party or a fabulous picnic basket filler. 

Zingy Thai Steak Salad

A recipe inspired by Ros from Bourgh Broth Co who makes our delicious broth. She has created this unusual spicy salad which would be a great starter at a dinner party or a fabulous picnic basket filler. 

  • Serves: 3
  • Prepare: 25 Minutes
  • Cook: 6 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

FOR THE SALAD

 

DRESSING

  • 2-3 tsp grated ginger
  • 2 large garlic cloves finely chopped or dried organic garlic
  • 1 red chilli finely chopped
  • 3 tbs fish sauce
  • 2 tbs brown sugar
  • 4 tbs freshly squeezed lime juice
  • 2 tbs finely chopped organic coriander

CRISPY ONIONS

  • very thinly sliced shallots 
  • 2 tbs flour
  • pinch salt and organic pepper
  • cold-pressed rapeseed oil/groundnut oil
  • salted peanuts

Method

    1. Start by making the crispy onions. Thinly slice the shallots, put them in a plastic food bag or bowl with the flour, salt and pepper and shake or stir until the shallots are fully coated.

    2. Add 1cm of oil to a frying pan and heat, sieve the shallots, add them to the pan and shallow fry. Let the shallots fry until golden, remove from the oil with a slotted spoon and let them cool down and soak on kitchen paper.

    3. In a bowl cover the rice noodles with boiling hot water and cover for around 15 minutes.

    4. Season the raw organic skirt steak with sea salt and freshly cracked black pepper on both sides.

    5. Heat your frying pan/iron skillet with a tiny bit of organic beef tallow or rapeseed oil on high heat until it's almost smoking (but not quite!) then add the slab of the skirt steak. It should sizzle immediately! Turn the heat down so it's not on maximum (around 5/6) and leave for 3 minutes. Don't be tempted to poke it or prod it, it's best left to do its thing. After the 3 minutes turn it over and again leave it well alone. 

    6. Once the 6 minutes are up and both sides are seated take the steak off the heat and leave it on a clean chopping board covered in strong foil to rest for 10 minutes. This will ensure all the juices are retained in the meat, instead of on the board. 

    7 - Slice the cucumber and carrots in long thin strips (best with a speed peeler). Thinly slice the red onion. 

    8 - Mix together all the ingredients of the dressing and blend half of it in with all the salad ingredients.

    9 - Slice the steak in long strips and blend together with the salad. Plate the salad and pour over the remaining dressing. Garnish with the crispy onions, sugar snaps, mint leaves, crushed peanuts and coriander.

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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • Beef is a nutrient dense food and one of our best sources of high-quality protein and essential nutrients like iron, zinc and vitamin B12. Organic beef truly tastes how beef should taste, full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and a slow growth to full maturity.

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.