This recipe is hot- hence its name! Dress beef sirloin in coriander and
green Thai chilli and serve with cooling cucumber and cabbage salad.
For the marinade
- juice 2 limes
- 1 tsp golden caster sugar
- pinch of ground coriander
- splash of soy sauce
For the dressing
- juice 2 limes
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1-2 green Thai chillies, finely sliced
- small bunch coriander stalks, very finely chopped (use the leaves below)
For the salad
- ½ cucumber, halved lengthways, deseeded and thinly sliced
- 2 handfuls cherry tomatoes, quartered
- large handful mint leaves
- large handful basil leaves
- large handful coriander leaves
- 1 shallot, sliced into thin rings
- ½ small white cabbage, very finely sliced
- large bunch fine green beans, very finely sliced
- To make the marinade, mix all the
ingredients until the sugar dissolves, then
pour over the steaks. Leave to marinate for
no longer than 2 hrs or the meat will turn
pappy. Meanwhile, fire up your barbecue
coals and wait for them to turn ashen.
- Mix all the dressing ingredients together.
Toss the salad ingredients with half the
dressing and set aside. When the coals
are ashen, sear the steak for 3-4 mins
on each side for medium-rare, then leave
to rest for 5 mins. Carve the steaks into
thin slices and fan out on the sides of
the plates. Place a pile of salad on the
other side of each plate and drizzle
the remaining dressing over everything.
source bbcgoodfood
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