I love this salad – the nutty crunch of the sesame sprinkle cuts through the spiciness of the chilli dressing. I find it easier to make double of the sesame sprinkle, just double the ingredients and cook as below. Keep remainder in an airtight container for up to 2 days. Serve over salads or try over vanilla ice-cream!
Chilli beef salad with sesame sprinkle
Ingredients
- 1 tbs caster sugar
- 2 tsp sesame seeds
- 600 g beef rump steak
- 1 1/2 tbs vegetable oil
- 1/4 cup lime juice
- 1 tbs fish sauce
- 1 fresh small red chilli finely chopped
- 1 garlic clove
- 1 tbs finely chopped fresh coriander root and stem mixture (see notes)
- 100 g baby salad leaves
- 1 lebanese cucumber peeled into ribbons
- 200 g grape tomatoes halved
- 1 eschalot thinly sliced
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh mint leaves
Instructions
- Sprinkle sugar over the base of a small frying pan and heat over medium-high heat. Cook sugar for 1-2 minutes or until golden. Remove from heat. Stir in seeds. Pour sesame mixture onto a piece of baking paper. Set aside to cool before breaking into small pieces.
- Heat a frying pan or grill pan over medium-high heat. Drizzle beef with 2 teaspoons of the oil. Cook beef for about 4 minutes on each side or until cooked to your liking. Remove from pan. Stand, covered loosely with foil, for 5 minutes before slicing thinly.
- Meanwhile, combine juice, fish sauce, chilli, garlic, coriander root and stem mixture and remaining oil in screw-top jar; shake well.
- Combine salad mix, cucumber, tomato, eschalot, and two-thirds of dressing in a large bowl and gently toss to combine. Divide salad among serving plates and top with slices of beef. Drizzle with remaining dressing and sprinkle with sesame pieces.
Notes
Cut coriander roots and 4cm of the stems from coriander bunch. Scrub roots with the end of your knife to remove any loose dirt. Immerse the roots and stems in water and wash away any grit or dirt
