![Beef Mango Salad](https://17ngon.com/wp-content/uploads/2022/11/Screenshot-2022-11-02-at-15.43.56.jpg)
![Beef Mango Salad](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-11-02-at-15.48.41.jpg)
Intro:
Method:
Dry rub:
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.34.44.jpg)
1. Let’s begin this recipe by making up the dry rub, as this recipe is simply grilled beef and a salad its best to begin with all the prep first before cooking. In a dry pan, add 2 tbsp of korean chilli flakes, 1tbsp coriander seed, 1 tsp cumin, 1 tsp mustard seed, 1 tbsp mixed peppercorns, 2 tsp salt and 1 star anise. Place onto a high heat and toast the spices for 2 minutes or until fragrant. When ready add the spices to a mortar and pestle then pound until fine. Place the dry rub to one side for now as we will add this to the beef when grilled.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.35.18.jpg)
Pickles:
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.39.50.jpg)
2. To add another element and sharpness to the salad let’s briefly pickle a few chillies and shallots. For the pickle liquid add 2 tbsp of white sugar to a small bowl then add 6 tbsp of rice vinegar. Whisk well until the sugar dissolves then slice 2 shallots into rings and also slice 1 red and 1 green chilli into thin slices. When sliced add the shallots and chillies to the pickle liquid and allow to pickle until ready to serve.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.40.24.jpg)
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.40.30.jpg)
Mango Salad and dressing:
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.41.12.jpg)
3. Now to move onto making up up the salad, for this recipe I went with basically cutting the majority of the salad into a small dice, however, you can cut the salad which ever way you prefer. Start by peeling 2 under ripe mangos then cut each one into strips then into a small dice. Remove the seeds from two buffalo tomatoes then also cut these into the same sized dice (you can also peel them if you wish). Cut 1 cucumber into a dice then finely mince 2 small shallots. Finely shred 1/2 bunch of coriander and 1/2 a bunch of mint then when ready add all of the cut salad into a large salad mixing bowl. Keep the Thai basil to one side as we will fry this later to add a little bit of crispness to the dish.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-10.41.40.jpg)
4. For the dressing for the salad in a small bowl simply add 1 tbsp of white sugar, the juice of 2 limes, 1-2 tbsp of fish sauce and 2 minced cloves of garlic. Mix well then transform the dressing into more of a vinaigrette by adding 1-2 tbsps of neutral oil whilst whisking. Adjust the seasoning if needed then place this along with the salad as we will dress the salad just before serving.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.56.14.jpg)
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.56.21.jpg)
5. Just before we move onto preparing and cooking the beef add a handful of cashews or peanuts to a dry pan and roast until toasted. Finish with a light seasoning of salt and also place a small saucepan with a generous amount of oil onto a high heat. Whilst the oil is heating, pick the Thai basil leaves from the stem then when the oil reaches approximately 160°c add the Thai basil leaves and fry for 10-20 seconds. When crispy, carefully remove the Thai basil and place onto kitchen paper to drain off any excess oil. Again season lightly with salt and place these garnishes to one side.
![Screenshot 2022-12-13 at 11.57.12](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.57.12.jpg)
![Screenshot 2022-12-13 at 11.57.18](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.57.18.jpg)
![Screenshot 2022-12-13 at 11.57.24](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.57.24.jpg)
The beef:
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.58.15.jpg)
6. Now onto the beef, for this recipe I used a large joint of ribeye and to be honest I think ribeye works perfectly for any type of beef salad due to its flavour. As this is quite a large joint of ribeye. slice the beef into 2 thick steaks approximately 1 1/2 inch in thickness. Season the beef with salt and coat both sides in olive oil.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.59.12.jpg)
7. To cook the beef place a large griddle pan, bbq or pan onto a high heat. When smoking hot add the beef and cook on one side for 2 minutes. When seared flip the beef over and sear on the other side for 2 minutes again. When ready remove the steak from the griddle and allow to rest for 5-10 minutes. Cooking the beef this way will allow a much more even cook through the centre of the beef. When rested add the beef back onto the griddle and grill either side for 2 minutes each side again laying the beef down in the opposite direction to create a cross hatch grill pattern. Continutue to grill the beef until the meat reaches a core temperature of 50-54°c. This temperature will ensure a rare beef, however, grill longer for more well done.
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.59.51.jpg)
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-11.59.57.jpg)
8. When the beef has finished grilling, remove from the griddle and allow to rest for a 10-15 minutes again. Next brush the beef lightly with olive oil then generously coat either side with the dry rub that we made earlier. Finish the beef by grating a generous amount of lime zest over the top then carve into 1 inch thick slices. Next add a drizzle of the dressing to the salad and coat evenly and we are now ready to serve.
![Screenshot 2022-12-13 at 12.00.55](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-12.00.55.jpg)
![Screenshot 2022-12-13 at 12.01.01](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-12.01.01.jpg)
![Screenshot 2022-12-13 at 12.01.06](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-12.01.06.jpg)
9. To serve add a generous amount of the mango salad into bowls then place a strip of the grilled beef over on the top. Next add some pickled chillies, shallots and some roasted cashew nuts. Finish the dish with the crispy Thai basil and a pinch of the dry rub over the beef…I hope you like this take on a delicious Thai inspired beef mango salad!
![](https://17ngon.com/wp-content/uploads/2022/01/Screenshot-2022-12-13-at-12.01.56.jpg)