Jul 012010
 
Ingredients

The salad:
250g fillet steak, trimmed
1 persimmon, peeled and julienned
1 cup coriander leaves
1 cup mint leaves
½ cup (Thai) basil leaves
2 shallots, finely sliced
1 long red chilli, seeded and shredded

The dressing:
1 clove garlic, crushed
1 teaspoon caster sugar
3 teaspoons fresh lime juice
2 teaspoons fish sauce

Method

Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly. In a large bowl gently toss all salad ingredients.

To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved. Combine beef with salad, drizzle with dressing and serve immediately.

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