Recipes Add Recipe

1 lime Juice, lime

2 teaspoon Sugar, brown

2 tablespoon Oil, sesame

1 tablespoon Sauce, fish, Asian, commercial

2 tablespoon Sauce, soy, reduced salt

2 teaspoon Ginger, peeled, raw

1 teaspoon Cloves, ground

3 steak Beef, blade steak, lean, raw

1 slices Cucumber, common, peeled, raw

1 cup Juice, tomato, salted

1 onion Onion, mature, brown skinned, peeled, raw

1 cup Chilli (chili), red, raw

2 tablespoon Peanut butter, smooth & crunchy, sweetened, salted

1 teaspoon Mint, dried

2 tablespoon Coriander, fresh, leaves & stem

4 lime Lime, peeled, raw

• 1. Whisk together lime juice, palm 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 2 hours to develop the flavours. 2. 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. 3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately. Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.