Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Hot Thai beef salad recipe

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Ready in 15 minutes

2 sirloin or rump steaks
1 garlic clove
1½ tspn brown sugar
1 tbspn lime juice
2 tbspn light soy sauce
½ cucumber
Handful of beansprouts
1 red chilli
Handful of mint leaves
1 little gem lettuce

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1. First make the dressing. In a bowl, whisk a chopped garlic clove, brown sugar, lime juice and light soy sauce. Set aside.
2. Halve and deseed cucumber, cut into sticks and put into a bowl. Add a handful of beansprouts, a deseeded and finely sliced red chilli, a good handful of mint leaves and the torn-up leaves of a little gem lettuce. Toss well and divide between 2 plates.
3. Griddle, pan-fry or grill seasoned sirloin or rump steaks for 2-5 minutes each side, depending on how well done you like them. Place on a board and cut into slices, then divide between the plates and drizzle with the dressing.

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