Ingredients
- 250g sirloin beef
- 1/4 tsp cooking salt
- 1/4 tsp black pepper
- 1 tbsp canola oil
- 1/2 tsp red Birds Eye chilli (deseeded and finely minced)
- 1/4 tsp finely minced garlic
- 1 tbsp finely chopped coriander stems
- 1 tbsp grape seed oil
- 2 1/4 tsp white sugar
- 3 tbsp lime juice
- 2 tbsp Squid Premium Fish Sauce
- 2 heaped cups mixed leafy baby greens
- 10 cherry tomatoes
- 1/4 small red onion
- 1/2 Lebanese cucumber
- 1/4 cup lightly packed coriander
- 1/4 cup lightly packed mint leaves
- Garnish with 1/4 cup finely chopped, roasted peanuts
Method
- MAKE DRESSING:Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- COOK & REST BEEF:Preheat a skillet over high heat until screaming hot and smoking.Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- MAKE SALAD:While beef is resting, place all salad ingredients in a large bowl, drizzle with 1 tbsp Dressing and toss.Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.Pile dressed salad over the beef.Sprinkle with peanuts and garnish with extra/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
