1½ tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp palm sugar, finely chopped
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp fresh ginger, finely grated
½ lb beef rump steak
1 cup grape tomatoes, quartered
1 cucumber, continental, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 fresh red chillies, long, halved, deseeded, thinly sliced lengthways
1 fresh mint leaves, bunch, picked, large leaves torn
1 fresh coriander, bunch, leaves picked
1 fresh Thai basil, bunch, leaves picked, large leaves torn
⅓ cup peanuts, toasted, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.
Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
Sugar: 8g
:
Calcium: 85mg
Calories: 389kcal
Carbohydrates: 16g
Cholesterol: 104mg
Fat: 18g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 4g
Potassium: 1042mg
Protein: 43g
Saturated Fat: 4g
Sodium: 564mg
Vitamin A: 738IU
Vitamin C: 46mg
