Aged sirloin steak with Thai salad and toasted hazelnuts
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
This steak recipe works as a quick and easy midweek supper or a dinner party main. If you'd rather not use an aged sirloin steak, one that hasn't been aged will work well, too.
Method
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Season the steaks with salt and pepper and rub the oil all over. Heat a griddle pan and cook the steaks to your liking. Remove from the heat, and leave to rest for around the same time you cooked it for.
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To make the salad, put all the ingredients into a bowl and mix well.
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Put all the ingredients for the dressing into a pestle and mortar and pound to a rough paste. Just before serving, add the dressing to the salad and mix well.
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To serve, cut the steak into slices and lay on a serving dish. Add the salad over the slices of steak, and garnish with the chopped nuts and the lime on the side.
Ingredients
- 4 x 300g/10½oz aged sirloin steaks
- 4 tbsp olive oil
- salt and freshly ground black pepper
For the Thai salad
- ¼ red cabbage, thinly sliced
- 1 small red onion, thinly sliced
- 1 Asian pear, peeled and finely chopped
- ½ coconut, ¼ shaved, ¼ grated
- 2 tbsp fresh coriander leaves
- 2 tbsp fresh mint leaves
- 4 tbsp sesame seeds
For the dressing
- 2 limes, juice only
- 4 garlic cloves, crushed
- 2 tbsp finely grated ginger
- 2 tbsp palm sugar
- 4 tbsp fish sauce
- 6 tbsp soy sauce
- 2 red chillies, 1 finely chopped, 1 sliced
- 2 tbsp chopped fresh mint leaves
- 2 tbsp chopped fresh coriander leaves
To serve
- 2 tbsp toasted hazelnuts, roughly chopped
- 1 lime, halved
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