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Serves: 6

INGREDIENTS

For the salad:
 1.5kg potatoes, peeled and cut into chunks
 3 cloves garlic, finely chopped
 15ml ground coriander
 5ml freshly ground black pepper
 60ml oil
 600g rump or sirloin steak
 200g cherry tomatoes, halved
 1 medium English cucumber, halved and sliced
 4 spring onions, coarsely chopped
 125ml fresh coriander leaves
For the dressing:
 30ml fish sauce
 30ml lemon juice
 15ml soy sauce
 3 whole chopped fresh red chillies
 10g brown sugar

DIRECTIONS

Salad:
1

Boil the potatoes in salted water until just cooked, be careful not to overcook. Once cooked, drain well and cool to room temperature.

2

Combine the chopped garlic, ground coriander, black pepper and 30ml of the oil. Blend mixture well with a hand blender or with a mortar and pestle. Spread the mixture evenly over the steak.

3

Heat the remaining oil in a heavy based frying pan over high heat.

4

Place the steak in the pan and cook for about 4 minutes each side, turning the steak only once during the cooking time.

5

Remove steak from the pan and cool to room temperature.

Dressing:
6

Combine the fish sauce, lemon juice, soy sauce, chopped red chillies and brown sugar in a small bowl, stirring well until the sugar has dissolved.

To serve:
7

Slice the cooled steak into thin strips.

8

Place the potatoes on a serving plate and arrange the cherry tomatoes, top with the cucumber, spring onion and strips of steak.

9

Drizzle the dressing over and scatter the fresh coriander leaves on top. Serve immediately.

Ingredients

For the salad:
 1.5kg potatoes, peeled and cut into chunks
 3 cloves garlic, finely chopped
 15ml ground coriander
 5ml freshly ground black pepper
 60ml oil
 600g rump or sirloin steak
 200g cherry tomatoes, halved
 1 medium English cucumber, halved and sliced
 4 spring onions, coarsely chopped
 125ml fresh coriander leaves
For the dressing:
 30ml fish sauce
 30ml lemon juice
 15ml soy sauce
 3 whole chopped fresh red chillies
 10g brown sugar

Directions

Salad:
1

Boil the potatoes in salted water until just cooked, be careful not to overcook. Once cooked, drain well and cool to room temperature.

2

Combine the chopped garlic, ground coriander, black pepper and 30ml of the oil. Blend mixture well with a hand blender or with a mortar and pestle. Spread the mixture evenly over the steak.

3

Heat the remaining oil in a heavy based frying pan over high heat.

4

Place the steak in the pan and cook for about 4 minutes each side, turning the steak only once during the cooking time.

5

Remove steak from the pan and cool to room temperature.

Dressing:
6

Combine the fish sauce, lemon juice, soy sauce, chopped red chillies and brown sugar in a small bowl, stirring well until the sugar has dissolved.

To serve:
7

Slice the cooled steak into thin strips.

8

Place the potatoes on a serving plate and arrange the cherry tomatoes, top with the cucumber, spring onion and strips of steak.

9

Drizzle the dressing over and scatter the fresh coriander leaves on top. Serve immediately.

Asian Style Potato and Beef Salad