Name: Steak with cashew nam jim and asian greens
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Steak and asian greens; 800 gram thick-cut rump steak; 1 tablespoon peanut oil; 350 gram gai lan; 270 gram baby buk choy, trimmed, quartered; 100 gram snow peas; 4 green onions, sliced thinly; 1/4 cup (40g) unsalted roasted cashews, chopped coarsely; 1/4 cup loosely packed fresh coriander sprigs; Cashew nam jim; 2 shallots (50g), chopped; 2 clove garlic; 3 fresh long red chillies, seeded, chopped; 2 fresh coriander roots, chopped; 2 centimetre piece fresh ginger (10g), chopped; 2 tablespoon grated dark palm sugar; 1/3 cup (50g) unsalted roasted cashews; 1/3 cup (80ml) lime juice, approximately; 1 tablespoon fish sauce, approximately

Ingredients

Steak and asian greens

800 gram thick-cut rump steak

1 tablespoon peanut oil

350 gram gai lan

270 gram baby buk choy, trimmed, quartered

100 gram snow peas

4 green onions, sliced thinly

1/4 cup (40g) unsalted roasted cashews, chopped coarsely

1/4 cup loosely packed fresh coriander sprigs

Cashew nam jim

2 shallots (50g), chopped

2 clove garlic

3 fresh long red chillies, seeded, chopped

2 fresh coriander roots, chopped

2 centimetre piece fresh ginger (10g), chopped

2 tablespoon grated dark palm sugar

1/3 cup (50g) unsalted roasted cashews

1/3 cup (80ml) lime juice, approximately

1 tablespoon fish sauce, approximately

Method

1.Make cashew nam jim. Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.

2.Cut fat from steak; rub with oil, season. Cook steak on a heated grill plate (or grill or barbecue) on medium-high heat for 4 minutes each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 minutes.

3.Trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large suacepan of boiling water for 1 minute. Place separated buk choy on top; steam a further 2 minutes. Add snow peas and gai lan leaves; steam a further 2 minutes or until vegetables are just tender.

4.Place vegetables on a platter in layers, top with thickly sliced steak. Drizzle with steak resting juices, then top with cashew nam jim. Sprinkle with onion, nuts and coriander.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use.
Note

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Ingredients

Method

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