RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 x 230g Coles Finest Sirloin steaks
• 1 tablespoon Cobram Estate EVOO
• 2 Lebanese cucumbers, peeled into noodles
• 2 red shallots (French ), finely sliced
• ½ cup loosely packed coriander leaves
• ½ cup loosely packed mint leaves
• 1 tablespoon peanuts, crushed

JAEW DRESSING:

• 1 heaped teaspoon dried chilli flake
• 1 heaped teaspoon brown sugar
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 red shallot, finely diced
• 1 tablespoon coriander, finely chopped

METHOD:

• Place a griddle pan over a high heat. Drizzle EVOO over the steaks and place the steak onto the hot pan. Cook for your desired preference.
• Meanwhile, in a large bowl, toss together the cucumber, coriander, mint and shallots.
• In another small bowl, mix all of the Jaew dressing ingredients together.
• To serve, slice the rested steak into pieces and place onto a plate, add the salad and drizzle the Jaew dressing over the both. Top with crushed peanuts.

Our friends at Wine Selectors recommend pairing this dish with a Shiraz