Dilmah Seven Star Tea

Dilmah Pure Peppermint Infused Beef Salad with Spicy Dressing

Food : Appetisers

Dilmah Pure Peppermint Infused Beef Salad with Spicy Dressing


  • 900gm Sirloin steak
  • 300ml Water
  • 3 tbsp Dilmah Pure Peppermint Tea
  • For taste Salt
  • 5-8 Black peppercorn

For the salad

  • 100gm Shallot (thinly sliced)
  • 15pc Cherry tomato (wedges)
  • 50gm Coriander leaf (garnish)
  • 3-4pc Kaffir lime leaf (julienne)
  • 100gm Lettuce leaves (romaine lettuce, red oak)
  • 200gm Kyuri or cucumber (peeled, deseed, cut batonnet)
  • 1pc Red chili (deseed, julienne, to garnish)
  • 20gm Mint leaves (to garnish)
  • To taste Salt, pepper

For the spicy sauce

  • 200ml Thai chili sauce
  • 80ml Lime juice (fresh squeeze)


Boil the water remove from heat pour in tea.

Stir it and let steep for 15-20 min.

Slightly crush the black peppercorn.

Slice the beef roughly 220g/pc. Season the beef with salt and crush peppercorn.

Pour in all the ingredients in vacuum bag with the sirloin and sealed it.

Leave it for overnight in a chiller the flavor to synchronize.

Remove the sirloin steak from the bag, pat dry. Season with a bit salt and grill the beef till medium. Let it rest 5-10min before slicing it. Thin sliced, placed aside. Or it can be guest preference for the meat doneness.

For the salad

In a mixing bowl place all the lettuce, kyuri, cherry tomato and kaffir lime leaf.

Spoon few spoons of the sauce and tossed the salad. Season with salt and pepper if needed.

For the spicy sauce

Pour the Thai chili sauce and lime juice into a mixing bowl. Mix well. Can add more lime juice if need more acidity.

Assembly / Finishing

After tossing the salad line the lettuce on a plate, arrange the beef around the salad.

Garnish with julienne chili, mint leaf and coriander leaf. Drizzle some of the sauce around the beef and salad.

Refer to picture.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Pure Peppermint Leaves