serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 grass-fed rib eye steaks, chargrilled to medium rare and chilled
- 2 bunches coriander, leaves picked
- 1 bunch mint, leaves picked, (optional)
- 1 short cucumber, halved lengthways and thinly sliced
- 50 g (¼ cup) jasmine rice, toasted and finely ground
- baby gem lettuce leaves, to serve
Dressing
- 1 garlic clove (or 4-5 clove confit garlic cloves)
- 2 long red chillies, seeded and chopped
- 1 red bird's eye chilli, seeded and roughly chopped
- 2 dried red chillies, toasted and roughly chopped
- salt, to taste
- 4-5 limes, juiced
- 1 red Asian shallot, thinly sliced
- ½ tomato, quartered, seeds and pulp removed
- ¼ cup roughly chopped coriander stalks
- grated palm sugar, to taste
- ground white and black pepper, to taste
- fish sauce (nam pla), to taste
Instructions
- For the dressing, place the garlic, chilli and a pinch of salt into a mortar and pound with a pestle into a rough paste. Add the remaining ingredients and pound until the ingredients are lightly bruised and well combined.
- Thinly slice steak and place in a large bowl with the dressing, coriander, mint leaves and cucumber and toss to coat. Place in a large shallow bowl, scatter with the toasted ground rice and serve with lettuce.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
