Quick & Easy

Steak with cashew nam jim and asian greens

steak with cashew nam jim and asian greens
4
40M

Ingredients

Steak and asian greens
Cashew nam jim

Method

1.Make cashew nam jim. Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
2.Cut fat from steak; rub with oil, season. Cook steak on a heated grill plate (or grill or barbecue) on medium-high heat for 4 minutes each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 minutes.
3.Trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large suacepan of boiling water for 1 minute. Place separated buk choy on top; steam a further 2 minutes. Add snow peas and gai lan leaves; steam a further 2 minutes or until vegetables are just tender.
4.Place vegetables on a platter in layers, top with thickly sliced steak. Drizzle with steak resting juices, then top with cashew nam jim. Sprinkle with onion, nuts and coriander.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use.

Note

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