The freshness and crunch of the salad is a wonderful foil for the chilli heat and melt in the mouth steak. Definitely a Saturday night treat to be served with a very cold beer or two. The original recipe calls for the steaks to be cooked on the BBQ but looking at the forecast we will NOT be having a BBQ, we're more likely to be building an Ark! Our steaks will be cooked for 3 minutes on each side in my favourite cast iron skillet and rested for 5 minutes.
Recipe from Good Food magazine, July 2013
4 x 200g sirloin steaks
For the marinade
Juice of 2 limes
1 teasp golden caster sugar
A pinch of ground coriander
A generous splash of soy sauce.
For the dressing
Juice of 2 limes
1 tbsp fish sauce
2 teasp brown sugar
1-2 green Thai chillies, but red work too, finely sliced
A small bunch coriander stalks, very finely chopped (use the
leaves below).
For the salad
½ a cucumber, halved lengthways, deseeded and thinly sliced
2 handfuls of cherry tomatoes, quartered
A large handful of mint leaves
A large handful of basil leaves
A large handful of coriander leaves
1 shallot, sliced into thin rings
½ small white cabbage, very finely sliced
1 large bunch fine green beans, very finely sliced.
Method
To make the marinade, mix all the ingredients until the
sugar dissolves, then pour over the steaks. Leave to marinate for no longer
than 2 hrs or the meat will spoil. Meanwhile, fire up your barbecue coals
and wait for them to turn ashen.
Mix all the dressing ingredients together. Toss the salad
ingredients with half the dressing and set aside. When the coals are ashen,
sear the steak for 3-mins on each side for medium-rare, then leave to rest
for 5 mins. Carve the steaks into thin slices and fan out on the sides of the
plates. Place a pile of salad on the other side of each plate and drizzle the
remaining dressing over everything.
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