Preparation time 15 minutes
Cooking time 15 minutes
What you need:
400g scotch fillet steak
2 garlic cloves
1 stalk lemongrass, white part, finely sliced
1 long red chilli, chopped
1 bunch coriander, stems, roots and leaves separated
1 tbsp olive oil
1 wombok, finely shredded
1 corn cob, steamed until tender
50g baby kale leaves
2 tbsp fish sauce
2 tbsp lemon juice
2 tsp brown sugar
What to do:
Place scotch fillet on a plate. Pound garlic, lemongrass, chilli, coriander root and chopped stems in a mortar and pestle until it forms a paste. Stir oil into paste.
Spread paste over beef and leave to marinate while you prepare the salad ingredients. Chargrill beef on a barbecue hot plate or chargrill pan for three minutes per side. Rest and slice.
Cut kernels off corn cob. Place wombok, corn kernels, and kale in large bowl. Mix fish sauce, lemon and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour remaining sauce over rested sliced beef.
Top salad with beef, then fried shallots, toasted peanuts, roughly chopped coriander leaves, and lemon wedges.
Serve 4
