Flourish - Latest Edition - Flipbook - Page 35
1. Prep ingredients
Thinly slice the spring onion on
an angle. Shred the carrots using
a julienne peeler or cut into thin
matchs琀椀cks. Thinly slice the
cucumbers. Very 昀椀nely shred
the cabbage with a sharp knife
or mandoline.
2. Prep garlic and chilli
Finely chop the garlic, then using
the 昀氀at side of the knife, mash to
a paste. (Garlic used raw needs to
be 昀椀nely minced. Adding a li琀琀le
salt to the garlic on the chopping
board helps.) Thinly slice the
chilli, discarding the seeds if less
heat is desired.
1
3
2
3. Make dressing
Put the garlic, chilli, sesame oil, half
the 昀椀sh sauce*, 2 tbs white vinegar
and 2 tsp honey in a large bowl
and whisk to combine (reduce the
amount of chilli in the dressing for
less of a chilli-kick).
4. Season steaks
Drizzle the steaks with 2 tbs oil
and season with salt and pepper.
4
6
5
5. Cook steaks
Heat a medium frypan over high
heat un琀椀l hot (see cooking 琀椀p).
Reduce the heat to medium-high
and cook the steaks for 2-3 mins
each side for medium-rare, or un琀椀l
cooked to your liking. Sca琀琀er with
the Balinese seasoning and turn to
coat both sides. Remove from the
pan and rest for 3 mins.
6. Get ready to serve
Meanwhile, coarsely chop the
peanuts. Add the spring onion,
carrot, cucumber and cabbage
to the dressing and toss well to
coat. Slice the steaks (see cooking
琀椀p). Divide the salad and steak
among bowls and drizzle the steak
with any res琀椀ng juices, if desired.
Sca琀琀er with the peanuts to serve.
