As I am an amateur in Asian cooking I rely heavily on recipes to cook anything Asian. So I love it when I come across a recipe that I love, that is simple, that works every time.
In our house we love salads. This salad was a huge hit with all five of us. I'm always happy when I cook something and it is loved by all.
I quite often double the salad leaves to 300g, as we love a lot of salad in our house. If you do also, double the dressing and use as much as needed.
You can pan fry your steak if you prefer.
You can make this dish using pork fillet or chicken thigh fillets instead.
650g rump, fillet or sirloin steak, trimmed
Olive oil, for brushing
150g salad leaves
1 red onion, finely sliced
10 kaffir lime leaves, shredded
3 large mild chillies, seeds removed and sliced
2/3 cup coriander leaves
2/3 cup mint leaves
2/3 cup basil leaves
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or palm sugar
Remove the steak out of the refrigerator 1 hour before cooking it. Preheat your BBQ on high with the cover down.
Place the salad leaves, onions, kaffir lime leaf, chilli, coriander, mint and basil in a bowl, toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar in a screw top jar. Shake to combine.
Brush the beef with a little oil. You will need to sear the beef on each side (cover down) for approximately 4 minutes, for beef that is medium rare. That is how we like it, if you like it medium cook it longer, this comes with practice. Rest the meat for 7 minutes after cooking, cover it loosely with aluminium foil. Once rested slice the steak thinly.
Place the beef on the salad, pour over the dressing. Serve immediately.
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