Crunchy Beef Salad
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Crunchy Beef Salad
Ingredient
300g Rump Steak
2 tbsp mango chutney
1/4 red cabbage, finely shaved
2 orange carrots, cut into thin ribbons
1 medium cucumber, cut into thin ribbons
2 long red chilli, finely sliced
1/4 cup coriander
1/4 cup Vietnamese mint
1/4 cup sliced spring onion
2 tbsp Red Island Extra Virgin Olive Oil
Juice of 2 limes
1 tbsp. fish sauce
1 tbsp. honey
1/4 cup roasted peanuts
Method
Preheat a frying pan over high heat and allow to come to temperature for 3-4 minutes before beginning.
Season the steak with a good drizzle of extra virgin olive oil and sea salt before placing into the hot pan. Cook to your liking - for medium-rare cook for 2-3 minutes each side before resting for a further 3-4 minutes.
Meanwhile, make the crunchy salad. In a large serving bowl add the Red Island Extra Virgin Olive Oil, lime juice, honey and fish sauce and mix thoroughly using a for until thoroughly combined. Check the seasoning and adjust if needed.
To the serving bowl add the cabbage, carrot, cucumber, chilli and herbs. Do not mix at this point, wait until you are ready to serve before tossing the salad together.
When the steak is cooked to your liking, turn off the heat and add the mango chutney and turn the steak through the chutney to completely cover before removing from the pan and placing on the board to rest. Pour any pan juices over the salad.
Thinly slice the steak, give one last season with salt and freshly cracked pepper before placing on top of your salad.
To serve, toss the ingredients together ensuring everything is evenly coated with the dressing and enjoy.
Recipe by Lynton Tapp
