Ingredients:
- 400g Beef Steak e.g. Rib eye, striploin, fillet, cut into 1 inch thick steaks
- 1 tablespoon rapeseed oil
- Salad leaves
- ‘Chef’ silverskin onions, drained
- ‘Chef’ diced beetroot, drained
- 25g cashew nuts, roughly chopped
- Fresh mint & coriander leaves, roughly chopped
- Salt & pepper
- Red chilli, thinly sliced to serve (optional)
Dressing:
- 50g ‘Chef’silverskin onions
- 3 cloves garlic
- 1 red chilli, deseeded and roughly chopped
- 1 inch piece ginger root, peeled and roughly chopped
- Small bunch coriander leaves
- 1 heaped teaspoon dark brown sugar
- 1 tablespoon fish sauce
- Juice of 1 lime
- Salt & pepper
Method:
- Make the dressing by putting all the dressing ingredients into a food processor and processing until smooth. Keep in a bowl in the fridge until needed.
- Remove the steak from the fridge 15 minutes before cooking.
- Preheat the bbq for medium-high direct heat.
- Before cooking drizzle each steak with a little rapeseed oil.
- Cook for 3-4 minutes each side for medium or as you prefer.
- Allow steaks to rest for about 10 minutes before slicing.
- While the steak is resting arrange the salad leaves, silverskin onions and diced beetroot on a plate. Slice the beef thinly and place on top.
- Scatter with the cashew nuts, coriander and mint leaves and red chilli if using.
- Drizzle over the dressing and serve.