Ingredients
- 2 x 1 inch thick fillet steaks (approximately 400g)
- 2 Lebanese cucumbers sliced into ribbons
- 1 small red onion sliced thin
- 200g cherry tomatoes halved
- 1/2 cup cilantro leaves and stems
- 1/2 cup mint leaves
- DRESSING:
- 2 cloves garlic crushed
- 1/4 cup cilantro stems finely chopped
- 2 1/2 Tbls fish sauce
- 3 Tbls brown sugar
- 1/3 cup fresh lime juice
- 2 red chillis finely sliced
- 2 small red shallots finely sliced
- 1/4 tsp white pepper
- 1/4 tsp salt
- GARNISH:
- Fried shallots, finely sliced chilli
- Oil for grilling
Method
- Combine your dressing ingredients - garlic, cilantro stems, fish sauce, sugar, lime juice, finely chopped chillies, shallots, pepper and salt in a small bowl and stir until well combined and the sugar is dissolved. Place in the fridge until ready for use.
- Heat some oil in a grill pan on medium high, season both sides of your steaks with salt and pepper and grill for around 3-5 minutes or until charred on one side, flip and repeat with the other side or until cooked to your liking. Remove from the pan and place on a plate and cover with foil to rest for 10 minutes.
- Slice your cucumbers and tomatoes and place on a plate, Sprinkle on the cilantro and mint leaves and then the red onion slices.
- Once the steak has rested slice thinly against the grain. Place on top of the salad spreading the slices slightly.
- Drizzle over the dressing and scatter fried shallots over the top.
- Serve with extra dressing, chilli and shallots on the side.
Product used in recipe
- Squid Brand - Fish Sauce
