Grilled beef salad with chilli lime dressing
SERVES 4 PREP AND COOK TIME 35 MINUTES
500g sirloin steaks (or fillet or rump), trimmed
1 tablespoon soy sauce
1 teaspoon sesame oil
1 stick lemongrass, white part only, chopped finely
1 tablespoon sesame seeds
150g sugar snap peas, trimmed
150g green beans, trimmed, halved
250g cherry tomatoes, halved
4 spring onions, sliced on the diagonal 1 cup loosely packed fresh Thai basil leaves 1 cup loosely packed fresh coriander leaves
1 cup loosely packed fresh mint leaves CHILLI LIME DRESSING
1 clove garlic, crushed
1 small fresh red chilli, seeded 2 tablespoons grated palm sugar 1 tablespoon soy sauce
¼ cup (60ml) lime juice 1 tablespoon vegetable oil
1 Slice the steak thinly. Combine the soy sauce, oil, lemongrass and sesame seeds in a medium bowl; add the steak, stir to combine.
2 CHILLI LIME DRESSING: Pound the garlic and chilli into a fine paste using a mortar and pestle. Add the sugar; pound the ingredients together. Add the soy sauce and stir until the sugar is dissolved. Add the juice and oil, stirring well to combine.
3 Drop peas and beans into a medium saucepan of boiling salted water for 2 minutes; drain. Refresh in a bowl of iced water; drain.
4 Heat a grill plate (or grill or barbecue) over high heat. Cook the steak slices for 1 minute on the first side, then turn and cook for 30 seconds on the other side.
5 Combine the peas, beans, tomato, onion and herbs in a large bowl; drizzle with the Chilli Lime Dressing. Toss lightly to just coat the ingredients. Arrange the salad over a platter. Top with the grilled beef just before serving.