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

270g buk choy, trimmed, quartered, halved

100g snow peas

4 green onions (green shallots), 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) French 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 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. Not suitable to freeze or microwave.