Quick & Easy

Butterflied steaks with nam jim and cucumber and asparagus salad

Tender lamb with a tangy Thai dipping sauce and green salad.
butterflied steaks with nam jim and cucumber and asparagus salad


Butterflied steaks
Nam jim
Cucumber and asparagus salad


1.Make nam jim. Blend or process chillies, ginger, shallot, garlic, juice and sauce, pulsing, until mixture is chopped finely. Stir in nuts and coriander.
2.Make cucumber and asparagus salad. Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine asparagus in medium bowl with remaining ingredients; toss gently.
3.Place noodles in large heatproof bowl, cover with boiling water; stand until just tender, drain. Stir in 2 tablespoons of the nam jim.
4.Meanwhile, cook steaks on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired. Slice lamb thickly.
5.Divide noodles among serving dishes; serve with lamb, salad and individual bowls of nam jim.

Shallots, also called french shallots, golden shallots or eschalots, are small, elongated members of the onion family that grow in tight clusters, similarly to garlic. Singapore noodles are cryovac-packed, pre-cooked wheat noodles that are best described as a thinner version of hokkien noodles, with which they can be substituted.


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