In the era of MasterChef, it’s no longer enough to simply throw a shrimp on the barbie, or even a t-bone for that matter. Celebrity chef Pete Evans shares a Thai beef salad recipe from his new book My Grill


  • 3 tblspns sea salt
  • 3 tblspns cracked black peppercorns
  • 600g eye fillet (1 long piece preferable)
  • olive oil, for cooking
  • 100g rice vermicelli noodles
  • 3 spring onions, thinly sliced on the diagonal
  • 1 small handful Thai basil leaves
  • 1 small handful mint leaves
  • 1 small handful coriander leaves
  • 2 tblspns chopped roasted peanuts


  • 2 tblspns finely diced ginger
  • 2 tblspns coriander stems, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large red chilli, thinly sliced
  • 1 tblspn grated palm sugar or soft brown sugar
  • 2 tblspns rice vinegar
  • 2 tblspns soy sauce
  • 1 tblspn lemongrass (white part only), finely chopped
  • 1 tspn sesame oil
  • 3 tblspns extra virgin olive oil


Preheat the barbecue hotplate or grill to high. Put the salt and pepper on a tray and roll the beef fillet in it evenly. Pour some olive oil onto the barbecue and cook the beef for 4-5 minutes on each side until seared all over and rare inside. Rest for 10 minutes before slicing (or place into the fridge and let cool before slicing).

Place the noodles in a bowl and pour over some boiling water. Set aside until tender. Rinse and drain.

To make the dressing:

Combine the ginger, coriander, garlic, chilli, sugar, vinegar, soy, lemongrass, sesame oil and olive oil in a bowl and mix well. Pour half the dressing over the noodles.

To serve:

Place the noodles on a platter and top with the beef slices, then top with the herbs, remaining dressing and the peanuts and toss to combine. You can serve this dish at room temperature or cold.