Ingredients
The following ingredients have 2 Servings
- ¼ teaspoon red chili pepper (finely chopped)
- 1 garlic clove (finely minced)
- 1 tbs fresh ginger (finely grated)
- pinch of sea salt
- 1 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon extra virgin oil
- 4-5 fresh basil leaves (finely minced)
- 200 g 2-inch high Belgian Blue Rump Steak (or another good quality beef steak at room temperature)
- a glug of extra virgin olive oil
- sea salt to taste
- 1 medium carrot
- 1 medium cucumber
- 1/2 mango
- 1/2 small red onion (very thinly sliced)
- 120 g fresh baby salad leaves
- a small bunch of fresh mint leaves
- 1 tablespoon roasted peanuts (finely chopped)
Instruction
- For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
- For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
- Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.
