Recipe: Seared steak and tomato salad just like they eat in Thailand

Persiana Every Day is the sequel to Persiana, the successful debut by Sabrina Ghayour, the uncrowned queen of Persian cuisine. In Persiana Every Day, she shows that dishes like this steak and tomato salad from the rich Persian cuisine are easy to make with readily available ingredients and, above all, packed with flavour.

Sabrina: “From the moment I first visited Thailand in 2009, I’ve had an inexplicable soft spot for steak salad. This version is now a favourite in our home, because the dressing is ‘just right’ and seems to be a perfect hit with everyone.”

How to make seared steak and tomato salad

• Coat both sides of the sirloin steak with the coarsely ground black pepper and press it in so that the pepper stays put.
• Heat a frying pan over high heat and drizzle both sides of the sirloin steak with 1⁄2 tablespoon of olive oil. Fry for 2 minutes per side, until the steak develops a lovely crust.
• Remove from the pan and leave to rest, covered with aluminium foil, for 5 to 10 minutes.
• Mix the remaining olive oil with the soy sauce, sugar, lime juice, grated lime zest and pul biber in a bowl. Then add the tomatoes and spring onion and mix well.
• Cut the sirloin steak into thin slices, place on a plate and pour the dressing with the tomatoes and spring onion over it.
• Sprinkle with the coriander and, if desired, the sesame seeds, and serve.

Title: Persiana Every Day
Author: Sabrina Ghayour
Price: €27,50
Publisher: Good Cook

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