If you've never had this before, you're in for a zingy, vibrant treat...
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You can use venison fillet, sirloin or pave steaks - all will work beautifully with the aromatic lime, chilli, coriander and mint flavours of this dish.
Don't skip the Thai basil either- whilst on the page this can look overwhelmingly "herby", in practice it blends a treat.
Healthy, light and a breeze to throw together.
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Serves 4
INGREDIENTS
4 x Venison steaks
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For the dressing/marinade:
1 1/2 tbsp fresh lime juice
2 tsp finely grated ginger
2 garlic cloves, crushed
1 tbsp finely chopped or grated palm sugar (use golden caster sugar if need be)
1 tbsp nam pla fish sauce
1.5 tsp sesame oil
1 tsp light soy sauce
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For the salad:
1/3 cup of toasted peanuts, roughly chopped (optional)
1 200g packet cherry or plum tomatoes
1 cucumber thinly sliced
1 red onion thinly sliced
2 fresh large Thai red chillies, sliced & deseeded
A handful of beansprouts
1 handful fresh torn mint leaves
1 handful fresh torn coriander leaves
1 handful fresh Thai basil, destemmed, leaves torn
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METHOD
Dry fry the peanuts until they are starting to colour. Remove and set aside.
Put the lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a bowl and whisk together well. Then place the venison steaks into a dish and pour over half the mixture. Cover with cling film and, ideally, place in the fridge for a couple of hours.
Heat up a griddle pan and then cook the steaks on high for about 3-6 minutes depending on how you like them (but always best served rare/ medium rare).
Remove and keep warm.
Place the sliced cucumber, tomato, beansprouts, onion, chilli, mint, coriander, Thai basil and peanuts into a large bowl and drizzle with some more of the dressing. Mix up and then divide into four serving bowls.
Slice each steak and add to each salad bowl.
Drizzle any remaining oil or marinade over and serve.