Thai persimmon and beef salad with mint and coriander. Photo / Babiche Martens
Thai persimmon and beef salad with mint and coriander. Photo / Babiche Martens
KEY POINTS:
Serves 4
500g fillet steak
1 Tbs grapeseed oil
Sea salt and freshly ground black pepper
3 persimmons
1 red onion
1 cup mint leaves
1 bunch coriander
Dressing
2 cloves garlic
1 x 3cm piece of ginger
2 tsp palm sugar
3 Tbs fresh lime juice
2 Tbs fish sauce
1 Heat a frypan whiletrimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside.
2 Make the dressing by peeling and crushing the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
3 Peel and slice the persimmons. Slice the steak and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.
