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Asian Steak Salad

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Serves 4

  • 3 cloves garlic, finely chopped
  • 30 ml fresh coriander, finely chopped
  • Large pinch ground black pepper
  • 45 ml oil
  • 400g rump or sirloin steak
  • 1 butter lettuce
  • 200g cherry tomatoes
  • 1/2 medium English cucumber
  • 4 spring onions
  • Coriander leaves for garnishing

30 ml fish sauce
30 ml lemon juice
15 ml soy sauce
10 ml chopped fresh red chillies
10 ml soft brown sugar

  1. Combine the chopped garlic and coriander, black pepper and 30 ml of the oil. Blend the mixture well in a food processor. Spread the mixture evenly over the steak.
  2. Heat the remaining oil in a heavy based frying pan over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only during the cooking time. Remove steak from the pan and allow to cool.
  3. Meanwhile, wash the lettuce and separate the leaves, cut the cherry tomatoes in half, cut the coriander into chunks and chop the spring onions.
  4. TO MAKE DRESSING: combine the fish sauce, lime juice, soy sauce, chopped red chillies and brown sugar in a small bowl, stirring until the sugar has dissolved.
  5. Cut the cooled steak into thin strips. Arrange the prepared lettuce on a serving plate and arrange the cherry tomatoes over the top, with the cucumber, spring onion and strips of steak. Drizzle with the dressing and scatter the fresh coriander leaves over the top. Serve immediately.

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