BEEF STEAK WITH CASHEW NAM JIM & ASIAN GREENS

PREP + COOK TIME 40 MINUTES SERVES 4

800g thick−cut beef rump steak 1 tablespoon peanut oil

350g gai lan

270g buk choy, trimmed, quartered

and halved

100g snow peas

4 green onions, sliced thinly

into long strips

¼ cup (40g) unsalted roasted cashews,

chopped coarsely

¼ cup loosely packed fresh

coriander sprigs

CASHEW NAM JIM

2 eschalots (50g), chopped

2 cloves garlic

3 fresh long green chillies, seeded, chopped finely

2 fresh coriander roots, chopped finely

1 teaspoon finely grated fresh ginger

2 tablespoons grated dark palm sugar

⅓ cup (50g) unsalted roasted cashews

⅓ cup (80ml) lime juice, approximately

1 tablespoon fish sauce, approximately

1 Make cashew nam jim.

2 Trim fat from steak. Rub steak with oil; season. Cook steak on a heated char-grill plate (or barbecue or grill) on medium-high heat for 4 minutes each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 minutes.

3 Meanwhile, trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for 1 minute. Place separated buk choy on top; steam for a further 2 minutes. Add snow peas and gai lan leaves; steam for a further 2 minutes or until vegetables are just tender.

4 Serve vegetables with thickly sliced steak; drizzle with steak resting juices. Spoon nam jim on steak. Top with green onion, nuts and coriander.

CASHEW NAM JIM

Blend the eschalot, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.