Beef steak with cashew nam jim and Asian greens

SERVES 4 PREP AND COOK TIME 40 MINUTES

800g thick-cut beef rump steak 1 tablespoon peanut oil 350g gai lan (Chinese broccoli) 270g bok choy, trimmed, quartered, halved 100g snow peas 4 spring 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 (50g) shallots, 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 CASHEW NAM JIM Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or use a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste. 2 Trim fat from steak. Rub steak with oil; season. Cook steak on a heated char-grill plate (or barbecue or grill) on mediumhigh heat for 4 minutes on each side for medium or until done as desired. Remove steak from the 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 bok 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 spring onion, nuts and coriander.

Not suitable to freeze or microwave.