½ kg beef entrecote or faux filet.
1 x 200g pack cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chilies, halved, deseeded, thinly sliced lengthways
1 cup fresh mint leaves picked
1 cup fresh coriander leaves picked
10 fresh Thai basil leaves picked or plain basil
1/3 cup toasted peanuts, coarsely chopped
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped dark palm sugar or brown sugar
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon soy sauce
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
Way of doing
Whisk together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
Place the steak in a glass or ceramic dish.
Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge.
turning occasionally for 1/2 hour to develop the flavors.
Preheat a barbecue grill or chargrill pan on high.
Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking.
Transfer to a plate.
Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chili, mint, coriander, basil, and peanuts in a large bowl.
Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss to combine.
Curli-Q is based on spit cakes. The cakes are baked on spits on which multiple layers of dough are rolled over each other and baked evenly, one at a time.
We went around the globe, and brought with us some of the finest essences that bring out the flavor of our existence.
Garlic comes in several forms, from whole cloves and smooth pastes to powders and supplements like garlic extract and garlic oil.