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Thai Salad with Beef and Tête Dure Cheese

4 portions


  • 30 ml (2 tbsp.) Sunflower oil
  • 10 ml (2 tsp.) Toasted sesame oil
  • 1 garlic clove, minced
  • 15 ml (1 tbsp.) Fresh ginger, chopped
  • 30 ml (2 tbsp.) Lime juice
  • 60 ml (¼ cup) fresh cilantro, coarsely chopped
  • 15 to 30 ml (1 to 2 tbsp.) Fresh mint, chopped
  • 455 g (1 lb) beef sirloin steak
  • 1 head of boston lettuce, shredded
  • 750 ml (3 cups) nappa cabbage, thinly sliced
  • 500 ml (2 cups) bean sprouts
  • 250 ml (1 cup) carrots, julienned
  • 2 stalks of celery, thinly sliced
  • 200 g (7 oz) Tête Dure cheese, with or without the rind, cut in thin sticks
  • 85 ml (1/3 cup) peanuts or cashews, coarsely chopped


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  • Preheat the BBQ to high heat.
  • On the BBQ, cook the meat until desired doneness, about 3 to 4 minutes per side. Add salt and pepper.
  • Meanwhile, in a large bowl, mix the oils, garlic, ginger, lime juice, cilantro and mint.
  • Add the remaining ingredients into the bowl, except for the beef and peanuts or cashews. Mix well.
  • Slice the cooked steak. Split the salad into four deep plates and top with slices of steak and peanuts or cashews. Serve immediately.

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Fruity and medium-bodied

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