4 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons grated palm sugar or soft brown sugar
1 garlic clove, crushed
1 tablespoon finely chopped coriander roots and stems
1 lemon grass stem (white part only), finely chopped
2 small red chillies, finely sliced
2 x 200g / 7 oz beef eye fillet steaks
150g / 5 1/2 oz mixed salad leaves
1/2 red onion, cut into thin wedges
15g / 1/2 oz coriander leaves
1 small handful mint leaves, torn
250g / 9 oz cherry tomatoes, halved
1 Lebanese cucumber, halved lengthways and thinly sliced on the diagonal |
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Mix together the lime juice, fish sauce, palm sugar, garlic, chopped coriander, lemon grass and
chilli until the sugar has dissolved.
Preheat the chargrill plate to medium-high direct heat and cook the steaks for 4 minutes on each
side, or until medium. Let the steaks cool, then slice thinly across the grain.
Put the salad leaves, onion, coriander leaves, mint, tomatoes and cucumber in a large bowl, add
the beef and dressing, toss together and serve immediately.
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