Ingredients
500g beef sirloin steak
1 x 120g pkt mesclun salad
6 red cherry tomatoes
quartered
6 yellow cherry tomatoes
quartered
1 Lebanese cucumber
thinly sliced diagonally
1 small red onion
halved, thinly sliced
½ cup fresh mint leaves
firmly packed
½ cup fresh coriander leaves
firmly packed
80g roasted cashews
chopped
125ml water
For salad dressing
55g caster sugar
For salad dressing
2 tsp lime rind
finely grated, for salad dressing
¼ cup fresh lime juice
For salad dressing
1 fresh red birdseye chilli
finely chopped, for salad dressing
1 tbsp fish sauce
For salad dressing
2 tsp sesame oil
For salad dressing
2 tbsp soy sauce
For salad dressing
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 BBQ or stove top grill plate
- 1 Small saucepan
- 1 Bowl
- 1 Knife
Instructions
- Preheat the BBQ or stove top grill plate. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest.
- Meanwhile, to make salad dressing, combine all dressing ingredients in a small saucepan over low heat. Cook for 2 minutes.
- Increase heat to high and bring to the boil. Simmer, stirring, for 2 minutes. Remove from heat and set aside for 30 minutes to cool.
- Thinly slice beef across the grain.
- Combine salad ingredients, coriander and cashews in a bowl. Drizzle over dressing and toss.
- Divide salad among serving plates and top with beef.
