Thai-style beef salad

Ingredients

2 x 200g (7.1oz) Scotch Fillet steaks, trimmed
1/2 stick lemongrass
1 small red chilli, optional
1-2 garlic cloves
2 cm piece ginger
3 tsp brown sugar
1 tsp fish sauce
2 tsp lime juice
2 tbsp olive oil
sea salt & pepper
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FOR THE SALAD:
300g (10.6oz) pre-pack slaw mix
1 tbsp lime juice, extra
pinch brown sugar
1/2 tsp sesame oil
1 tbsp olive oil, extra
1/4 cup chopped peanuts or almonds
lime wedges

Method

Step 1

Finely chop the lemongrass and chilli, grate garlic and ginger. Place aromatics in a shallow dish with sugar, fish sauce, lime juice, and olive oil. Add steaks and turn to coat. Leave to marinate, and come to room temperature, for 30 mins.

Step 2

When ready to cook, pre-heat barbecue or a heavy-based skillet to medium-high. Scrape excess marinade from steaks and season with salt. Cook for 3 mins each side, or until cooked to your liking. Transfer to a clean plate, cover with foil and rest 3 mins.

Step 3

Whisk together extra lime juice, sugar, sesame oil and olive oil, season with salt and pepper. Toss dressing and chopped nuts though salad. Slice steak and serve with dressed salad and extra lime wedges.