Weep­ing tiger steaks

Easy Cook - - WEEKEND BBQ SPECIAL -

Serves 4 Prep 20 mins plus 2 hrs mar­i­nat­ing

Cook 10 mins plus rest­ing 4 x 200g sir­loin steaks

FOR THE MARI­NADE

2 limes, juiced 1 tsp golden caster su­gar pinch of ground co­rian­der splash of soy sauce

FOR THE DRESS­ING

2 limes, juiced 1 tbsp fish sauce 2 tsp brown su­gar 1-2 green Thai chill­ies,

finely sliced small bunch co­rian­der stalks, very finely chopped (use leaves below)

FOR THE SALAD

½ cu­cum­ber, halved length­ways, de­seeded and thinly sliced 2 hand­fuls cherry

toma­toes, quar­tered large hand­ful each mint, basil

and co­rian­der, leaves only 1 shal­lot, sliced into thin rings ½ small white cab­bage,

very finely sliced large bunch fine green beans,

very finely sliced

1 To make the mari­nade, mix all the in­gre­di­ents un­til the su­gar dis­solves, then pour over the steaks. Leave to mar­i­nate for no longer than 2 hrs or the meat will turn pappy. Mean­while, fire up your bar­be­cue coals and wait for them to turn ashen.

2 Mix all the dress­ing in­gre­di­ents to­gether. Toss the salad in­gre­di­ents with half the dress­ing and set aside. When the coals are ashen, sear the steak for 3- 4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and driz­zle the re­main­ing dress­ing over every­thing. PER SERV­ING 328 kcals, fat 16g, sat­u­rates 7g, carbs 11g, su­gars 10g, fi­bre 5g, pro­tein 34g, salt 1.2g

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