Ingredients
- For the beef rolls
- 500 g thick sirloin or fillet steak
- 1 tbsp olive oil
- 1 large carrot, trimmed
- 1 courgette, trimmed
- A handful coriander leaves
- A handful basil, leaves
- A handful mint leaves
- 2 baguettes
- For the dressing
- 2 tbsp Thai fish sauce
- 2 tbsp lime juice
- 2 – 3 tbsp soft brown sugar
- 1 spring onion, trimmed and thinly sliced
- 1 large red chilli, thinly sliced
- Salt and pepper
Instructions
- Preheat a ridged grill pan or heavy frying pan. Brush the steaks with a little oil and season liberally with salt and pepper. Cook for 2 minutes each side making sure you sear all sides well.
- Rest for 5 minutes and then cut into thin slices. The beef should be rare, but cook longer if preferred.
- Grate the carrot and thinly slice or grate the courgette. Place in a bowl and add the fresh herbs.
- In a small bowl, place the fish sauce, lime juice and sugar and stir well until the sugar dissolves. Add the onions
and chilli. - Cut each baguette in half and then split each half down the middle opening them out a little. Fill with the salad, herbs, beef slices and any juices. Pour over the dressing and serve at once.
