sliced beef in asian dressing

prep time:: 15 min
total time:: 25 min

Serves 4-6

this dish works like a reverse marinade. In other words, you cook the beef, then rest it in the marinade. It’s my variation of a Thai style beef salad. If you want to get fancy, use beef fillet.

ingredients

one large thick-cut rump steak (about 1kg)
1cm piece of ginger
1 bunch coriander
1 tbs coarse sea salt
2 red chillies, sliced finely
2 garlic cloves
1 red onion, sliced
1/3 cup olive oil
4 tbs white vinegar
2 tbs fish sauce
2 tbs tamari (wheat free soy sauce)
4 tbs red wine vinegar
1 tsp sesame oil
1 telegraph cucumber
juice of 1 lime

directions

1
In a mortar, crush a handful of coriander leaves, a few centimetres of the coriander stems (finely chopped), garlic, ginger, some of the red chilli & the rock salt in a mortar. Pop the paste into a jar and add the vinegars, lime juice, tamari, fish sauce & oils. Shake well in a sealed jar to mix the flavours. Taste and adjust flavours as you like. Set dressing aside.
2
In a hot pan (or on the BBQ) sear the steak, and cook to preference (medium rare is best).
3
When cooked, pour half the dressing over the steak and leave it to rest for about 7 minutes in a warm place.
4
To serve, slice the beef in thin strips on an angle. Place on a serving platter, top with the sliced red onion, the rest of the red chilli slices and then pour the remaining dressing over the top.
5
Add a final sprinkle of fresh coriander leaves serve alongside cucumber slices & a bitter leaf salad.