Thai-Style Wagyu Eye Fillet Salad With Peanut Coriander Dressing

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Serves: 4 people


4 x 200g Darling Downs wagyu eye fillet steaks

1⁄4 cup fish sauce

Juice of 1⁄2 lime

1 birds-eye chilli, finely chopped

1 garlic clove, finely chopped

Vegetable oil, for drizzling

1 small butter lettuce, leaves torn

1 lebanese cucumber, coarsely chopped

1 small bunch snake beans or 200g baby beans, chopped into rough 5cm lengths

1 punnet cherry tomatoes, halved

1⁄2 cup coriander sprigs

1⁄2 cup mint leaves

1⁄2 cup thai basil

Sticky rice, to serve

Lime wedges, to serve

Peanut-Coriander Dressing

21⁄2 tbsp lime juice

2 tbsp vegetable oil

2 tbsp fish sauce

1 tbsp caster sugar

1 birds-eye chili, finely chopped

1 garlic clove, finely chopped

1⁄4 cup roasted peanuts, coarsely

1⁄4 cup coriander, coarsely chopped


Combine wagyu steaks in a bowl with fish sauce, lime juice, garlic and chili and marinate for 30 minutes at room temperature. Drain well and pat dry with paper towels.

While the steaks are marinating, make the peanut coriander dressing. Combine ingredients in a bowl and set aside.

Heat a large frying pan over medium-high heat. Drizzle steaks with a little oil and rub all over. Add steaks to the pan and cook for 3-4 minutes until well browned, turn and brown remaining side. Transfer to a plate, loosely tent with foil and rest for 10 minutes.

While the steaks rest, combine the lettuce, cucumber, snake beans, tomatoes and herbs in a large bowl, toss to combine and arrange on a platter. Thinly slice the steaks across the grain, arrange beside the salad, then spoon over dressing. Serve with sticky rice and lime wedges.

The fish sauce marinade also acts as a tenderiser and is excellent used for tougher cuts of meat too. Try it with rump or flank steaks.