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

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