Ingredients Jump to Instructions ↓

  1. 700g sirloin or rump steak, trimmed

  2. 100g packet asian salad mix

  3. 1/3 cup firmly packed fresh coriander leaves

  4. 1/2 cup firmly packed fresh mint leaves

  5. 4 (100g) Thai red shallots or golden shallots, sliced thinly

  6. 250g cherry tomatoes, halved

  7. chilli lime dressing

  8. 1/4 cup (60ml) lime juice

  9. 1 tablespoon fish sauce

  10. 1 small Thai red chilli, sliced thinly

  11. 1 clove garlic, crushed

  12. 1 tablespoon finely chopped fresh coriander root

  13. 1 tablespoon white sugar

  14. 1 tablespoon peanut oil

Instructions Jump to Ingredients ↑

  1. Cook steak on a heated, oiled barbecue (or grill or grill pan) until medium-rare or cooked as desired. Remove from barbecue; cover and stand for 5 minutes.

  2. CHILLI LIME DRESSING: Meanwhile, combine all ingredients in a screw-top jar; shake well.

  3. Just before serving, combine the salad mix, herbs, shallot, tomatoes and two-thirds of the chilli lime dressing in a large bowl, toss gently.

  4. Divide salad among serving bowls, top with warm sliced steak and drizzle with remaining Dressing.


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