George Foreman

Heat George Foreman Grill and grill steak until medium rare. Slice thinly and set aside, reserving any
juices. Combine all prepared salad ingredients, add beef. Make the sauce by whisking together all
ingredients, together with any juices from the meat. Toss with the salad just before serving.
SAUCE:
1/3 cup fish sauce (nam pla)
1/3 cup lime or lemon juice
3 - 4 cloves garlic, peeled and chopped
2 tablespoons chopped coriander leaves
1/4 cup chopped spring onions
SALAD:
2 red onions, very thinly sliced
1 medium tomato, cut into wedges
2 small cucumbers, thinly sliced
Thinly sliced fresh chillies (to taste!)
500gr fillet or Scotch fillet steak
This is a popular dish both in homes and restaurants in Bangkok. All ingredients are readily available at
Asian supermarkets.
THAI GRILLED BEEF SALAD Serves 4
*Chermoula is a popular fresh relish often served with Middle Eastern food.
To serve, preheat George Foreman Grill and arrange cutlets on hotplate. Grill for 3 - 4 minutes or until
cooked as preferred. (Do not overcook!) Arrange cutlets on tomato slices, spoon on the remaining
chermoula and garnish with fresh mint leaves. Serve with Turkish bread for mopping up
delicious juices.
Combine all ingredients for chermoula in a bowl and mix well. Set aside for flavours to mellow. Spray
the cutlets very lightly with extra light olive oil and rub in a little of the spice mix. Arrange tomatoes
slices on individual plates, season lightly with salt and pepper. Spoon over half the Chermoula mixture.
4 large ripe tomatoes, sliced
Sea salt and pepper
Additional mint leaves
CHERMOULA:
1/2 red onion, finely chopped
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh coriander
2 cloves garlic, crushed
1 teaspoon Middle Eastern Spices (from supermarket)
1/3 teaspoon chilli (optional)
1/3 cup virgin olive oil
3 - 4 tablespoons lemon or lime juice
12 lamb cutlets, trimmed
Middle Eastern Spices
Extra-light olive oil spray
LAMB CUTLETS WITH CHERMOULA* Serves 4 - 6
GRILLING