Serve up this zesty salad on long summer evenings and balmy nights.
Ingredients
- 400 g scotch fillet steaks
- 2 garlic cloves
- 1 lemongrass stalk finely sliced white part only
- 1/2 long red chilli chopped
- 1/2 bunch coriander leaves picked
- 1 tbs olive oil
- 1/4 wombok finely shredded
- 1 corn cob steamed until tender
- 50 g baby kale leaves
- 2 tbs fish sauce
- 2 tbs lemon juice
- 2 tbs brown sugar
To serve
- 1 handful fried shallots
- 1 handful peanuts roughly chopped toasted
- 1 handful coriander leaves
- 1 lemon cut into wedges
Method
-
Step 1Place scotch fillet on a plate and leave to rest. Pound the garlic, lemongrass, chilli, coriander root and chopped coriander stems in a mortar and pestle until it forms a paste. Stir oil into paste. Spread paste over beef and leave to marinate, while you prepare the salad ingredients.
-
Step 2Chargrill beef on a barbecue hot plate or chargrill pan for 3 minutes per side. Rest and slice. Cut kernels off corn cob.
-
Step 3Place wombok, corn kernels and kale in a large bowl. Mix the fish sauce, lemon juice and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour the remaining sauce over rested sliced beef.
-
Step 4Top salad with beef, shallots, peanuts, coriander leaves and lemon wedges.
Recipe Notes
Rump steak or minute steak would also work well in this recipe.
If easier, the wombok salad can be pre-made, with the dressing added when you are
ready to serve.
The kale can be substituted for baby beetroot leaves if you prefer.
If you don’t have a mortar and pestle, a food processor will also work for the marinade.
Recipe Reviews (1)
JOIN THE CONVERSATION
Log in Register