Take some tasty Irish beef and a little of the talent of Britain’s ‘coolest foodie’ and you can create a fantastic feast for yourself
ROAST BEEF SALAD WITH ASIAN DRESSING & PEANUT SAUCE
INGREDIENTS For the beef salad
500g thick Irish beef fillet, well trimmed; 1 tbsp sunflower oil; 1 small cucumber, peeled, halved, seeded and cut into 1cm slices; 4 red shallots, thinly sliced; 100g cherry tomatoes, halved; 1 mild red chilli, de-seeded and thinly sliced; handful fresh mint leaves; handful fresh coriander leaves; 4 spring onions, thinly sliced; 100g mixed green salad leaves
For the Asian dressing:
2 tsp caster sugar; juice of 1 lime; 1 tsp freshly grated ginger; 1 red chilli, de-seeded and very finely chopped; 1 tbsp toasted sesame oil
For the peanut sauce:
100g dry roasted peanuts (unsalted); 1 tbsp sunflower oil; 2 tbsp soy sauce; 1 tbsp sweet chilli sauce; sea salt and freshly ground black pepper
METHOD
1. If using a griddle or frying pan, place over a high heat until very hot. Cook the steak over medium-hot coals on the barbecue or on the pan for 10-12 minutes until well marked on the outside and rare to medium-rare inside. Season with salt and set aside to rest for up to two hours.
2. Place the cucumber, shallots, cherry tomatoes, chilli, herbs and spring onions in a large bowl and gently toss together to combine. Cover with cling film and chill until needed.
3. To make the dressing, dissolve the sugar in a screwtopped jar with the lime juice. Add the ginger, chilli and sesame oil and shake until well combined. Set aside until needed.
4. To make the peanut sauce, place the peanuts in a blender with three tablespoons of water, the sunflower oil, soy sauce and chilli sauce. Blitz to a purée and season to taste.
5. To serve, thinly slice the beef – it should be nice and rare. Whisk any meat juices into the peanut sauce. Combine the cucumber mixture and salad leaves with the Asian dressing.
Divide the salad between plates and pile the beef mixture high on top. Drizzle the peanut sauce over to serve.