Thermapen Recipes

Thai Beef Salad

This Thai beef salad by Mike Tomkins is packed with fresh herbs and chilli and topped with perfectly grilled ribeye.

Mike recommends having this beautiful, thick steak cooked medium rare. Using a leave-in thermometer like the DOT or Smoke means you can make sure you remove your steak from the heat at the right time whilst also keeping your BBQ lid closed to get a nice crust.

This Thai beef salad recipe is part of Mike Tomkins’ Summer Salad series. Check out the series to get more inspiration for your summer meals.

Ingredients

Serves 2

For the dressing

2 birds eye chillies
3 garlic cloves
1 small handful of coriander
1 tbsp olive oil
1 small pinch of sea salt

For the salad

1 large ribeye, 1 inch thick
15 cherry tomatoes, halved
1 birds eye chilli, or more to taste
1 small red onion, finely sliced
1 cucumber, deseeded and cut into chunks
1 large handful of mint
1 large handful of coriander
1 large handful of Thai basil
2 tbsp fish sauce
2 limes, juiced
1 tbsp olive oil
1 large pinch of sea salt
1 tbsp peanuts, crushed

Method

A close up of an assortment of green herbs including mint and parsley. Chopped red onion and cherry tomatoes are also mixed in coated with a dressing.

Combine all of the ingredients for the dressing in a pestle and mortar and mash to a fine paste.
Add all of the salad ingredients to a large bowl along with your dressing and toss generously. Leave to stand whilst you cook your steak.
Bring your BBQ up to temperature and set your Smoke or DOT thermometer to 52 °C.

Season your steak generously with salt and insert the probe into the thickest area of the meat.
Sear hard on the BBQ. When the temperature begins to read 45 °C, spot-check with your Thermapen ONE to ensure it has reached 45 °C throughout.
Remove from the BBQ and allow your steak to rest until the temperature reads 52 °C on your Smoke or DOT.
Thinly slice your steak and lay it on top of your dressed salad before finishing with crushed peanuts.

A cut of beef is being cooked on a BBQ. A bright, fluorescent Thermapen is taking the temperature, the Thermapen is reading 41 degrees.

A close up of the beef getting sliced with a knife on a wooden chopping board. The beef is showing as cooked to medium rare.

Mike Tomkins

Masterchef 2021 Runner Up

@thenotecook

"Thermapen is one of those kitchen tools I can't live without - it's something I use every single day from making sauces, to bbq cooking, to private dining and events, it comes with me everywhere! A Thermapen will improve you as a chef and a cook by taking the guess work out of complex cooking."

Posted in: BBQ, Meat, Beef, Chefs, Mike Tomkins, Team Temperature