Annabel always tosses the cooked meat with the dressing before adding the other ingredients, as it makes the flavours mingle better. For a more substantial meal, serve with rice.
|4||Thick-cut frying steaks, such as sirloin or rump (about 150-200g per person) (Main)|
|1 Tbsp||Neutral oil|
|1||Telegraph cucumber, cut into small batons|
|½ small||Red onions, very finely sliced|
|4||Spring onions, thinly sliced|
|24||Cherry tomatoes, halved|
|2 handfuls||Mint leaves, torn|
|4 Tbsp||Chopped coriander, basil or Vietnamese mint leaves|
|½ cup||Roasted peanuts, (optional)|
Sweet chilli dressing
|½ cup||Sweet chilli sauce|
|1 Tbsp||Fish sauce|
|2||Lime, or lemons, finely grated zest only|
|¼ cup||Lime juice, or lemon juice|
|1 dash||Black pepper, to taste|
AdvertisementAdvertise with NZME.
- To make the dressing, shake together all ingredients in a small jar.
- Season steaks with salt and pepper to taste and rub with a little oil. Cook in a hot frypan or on a hot grill for 2-3 minutes on each side or until they are done to your liking.
- Rest steak for at least 5 minutes before angle slicing thinly across the grain. Place the sliced meat and any cooking juices in a mixing bowl with the dressing and toss to combine. Just before serving, add the vegetables, herbs and peanuts, if using, and toss to combine.
See more of Annabel's grill, toss and serve recipes