Steak with cashew nam jim & crunchy greens
SERVES 4 PREP & COOK TIME 40 MINUTES
FROM THE MARKET
2 shallots, chopped
2 cloves garlic
3 long green chillies, seeded, chopped
2 fresh coriander roots, chopped
1 teaspoon finely grated ginger
⅓ cup (80ml) lime juice, approximately
800g thick-cut rump steak
350g gai lan (Chinese broccoli)
270g baby pak choy or buk choy, trimmed, quartered
100g snow peas
4 green onions, sliced thinly fresh coriander sprigs, to serve
FROM THE PANTRY
2 tablespoons grated dark palm sugar
⅓ cup (50g) unsalted roasted cashews 1 tablespoon fish sauce, approximately 1 tablespoon peanut oil
¼ cup (40g) unsalted roasted cashews, extra, chopped coarsely 1 To make cashew nam jim, process shallots, garlic, chilli, coriander root, ginger, palm sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in lime juice and fish sauce to taste.
2 Trim excess fat from steak. Rub steak with oil, then season; cook on a heated chargrill plate (or barbecue or grill) on medium-high heat for 4 minutes each side for medium or until cooked to your liking. Remove from 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 saucepan of boiling water for 1 minute. Place pak choy on top; steam for 2 minutes. Add snow peas and gai lan leaves; steam for another 2 minutes or until vegetables are just tender.
4 Place vegies on a platter; top with sliced steak and drizzle with the steak resting juices. Spoon nam jim over steak; top with green onion, chopped cashews and coriander sprigs.
Not suitable to freeze.