Weeping tiger steaks

Weeping tiger steaks

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Cooking time

Prep: 20 mins Cook: 10 mins plus resting

Skill level

Easy

Servings

Serves 4

This recipe is hot- hence its name! Dress beef sirloin in coriander and green Thai chilli and serve with cooling cucumber and cabbage salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
328
protein
34g
carbs
11g
fat
16g
saturates
7g
fibre
5g
sugar
10g
salt
1.2g

Ingredients

  • 4 x 200g sirloin steaks

For the marinade

  • juice 2 limes
  • 1 tsp golden caster sugar
  • pinch of ground coriander
  • splash of soy sauce

For the dressing

  • juice 2 limes
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1-2 green Thai chillies, finely sliced
  • small bunch coriander stalks, very finely chopped (use the leaves below)

For the salad

  • ½ cucumber, halved lengthways, deseeded and thinly sliced
  • 2 handfuls cherry tomatoes, quartered
  • large handful mint leaves
  • large handful basil leaves
  • large handful coriander leaves
  • 1 shallot, sliced into thin rings
  • ½ small white cabbage, very finely sliced
  • large bunch fine green beans, very finely sliced

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Method

  1. To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.
  2. Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

Recipe from Good Food magazine, July 2013

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