Fire up the barbecue for a quick and easy Asian-inspired steak salad
Preparation: 30 minutes
Cooking: 15 minutes
4 x 250g bone in blade steak
2 tbsp peanut oil
1/2 tbsp tamarind paste
1 cup raw peanuts, shelled, finely crushed
1 tsp Thai red curry paste
2 garlic cloves, crushed
1 red Bird’s eye chilli, seeded, chopped
25g brown sugar
1 tbsp coconut milk
1 tsp Kecap Manis
250g rice vermicelli noodles
300g firm silken tofu, cut into 3cm cubes
1 head broccoli, cut into florets
150gm yellow or red grape tomatoes
2 Lebanese cucumbers cut into wedges
3/4 cup bean sprouts
1/4 cup mint leaves
1/4 cup coriander leaves
Sliced chilli, lemon wedges, to serve
Heat the pan or grill to moderately hot before you add the steaks to ensure
maximum caramelisation for flavour; the steak should sizzle as it makes contact.
Try flank steak or rump as an alternative to blade steak.
Preheat oven to 180ºC (160º fan-forced). Drizzle the steaks with ½ tablespoon oil and season. Heat a chargrill pan or barbecue over medium-high heat and cook steaks for 2 to 3 minutes each side. Line a baking tray with baking paper, add the steaks and cook in the oven for 6 to 8 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil and rest for 10 minutes. Slice meat off the bone.
Meanwhile, to make peanut sauce, dissolve tamarind paste in 2 tablespoons boiling water and set aside. Heat a wok or large frying pan over high heat and add 1 teaspoon peanut oil and curry paste. Fry for a few seconds then add 1 clove garlic, chilli, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring constantly, for 1 to 2 minutes or until sauce has thickened. Transfer to a bowl and blot excess oil with kitchen paper.
Prepare vermicelli noodles according to packet instructions. Drain, rinse in cold water and set aside to cool. Cut noodles into 10cm lengths.
Heat the remaining peanut oil in a wok over medium heat. Add the remaining garlic and stir-fry for 30 seconds. Add the tofu, and gently stir-fry for 2 to 3, or until lightly golden. Remove tofu from wok and place on a plate lined with kitchen paper. Add broccoli to wok and stir-fry for 3 minutes. Set aside to cool
In a large bowl, combine tomato, cucumber, noodles, tofu, broccoli, bean sprouts, mint and coriander leaves. Add 1/4 cup peanut sauce and toss gently to coat salad.
Serve sliced steak on top of salad with remaining peanut sauce, and lemon wedges.
Top with sliced chilli, if desired.