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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. 

  • Prepare: 25 Minutes
  • Cook: 6 Minutes
  • Serves 3
Ingredients & instructions

For the salad:



  • 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

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.


  • Beef skirt steak is an under-rated cut that's seen as being a bit less, well, glamorous when compared to other steak cuts. Here at Coombe Farm Organic, we urge you to think again about this very special piece of meat – it's got a lot more to offer than you might think. Beef skirt is a long, thin internal muscle that does the job of operating the beef animal's diaphragm. That means it's in charge of breathing, so it's certainly a hard worker. This hard work translates into the really intense beefy flavour and an open-grained texture that gives the skirt steak a bit of stretch. Forget what you've heard about this being a tough cut. It does have a bit of bite, but that's to its advantage – making it a really satisfying steak when cooked quickly and left pink and juicy inside. 

  • Organic beef skirt steak is an ideal meat for grilling, broiling or quickly pan-searing, ideally leaving it pink and juicy inside. Typically, it should only take you 2-3 minutes to cook beef skirt steak on each side, the steak will turn a lovely deep brown colour, leaving the inside medium-rare.

  • Rice noodles are gluten-free as they do not contain any wheat flour. Rice noodles are a great alternative to traditional egg noodles.