Quick & Easy

Steak with cashew nam jim and asian greens

steak with cashew nam jim and asian greens


Steak and asian greens
Cashew nam jim


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.


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