Ingredients
- 10 oz pack Silver Fern Farms Rib-Eye Steak
Pickled Daikon:
- ½ cup rice wine vinegar
- ¼ cup caster sugar
- 1 clove garlic, finely chopped
- ½ daikon, finely julienned
Nuoc Cham Dressing:
- 2 long red chilis, finely chopped
- 1 clove garlic, finely chopped
- 1 Tbsp brown sugar
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 2 Tbsp rice wine vinegar
Salad:
- 100g small beans, trimmed and blanched
- 2 red shallots, thinly sliced
- ¾ cup cilantro, loosely packed
- ¾ cup mint leaves, loosely packed
Method
To prepare the pickled daikon, combine rice vinegar, caster sugar and garlic in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from the heat and allow to cool. Place the julienned daikon into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine then set aside for 10 mins while preparing remaining ingredients.
Remove the Silver Fern Farms Rib-Eye Steak from the fridge and packaging and allow to bloom at room temperature for 10 mins.
To prepare the nuoc cham dressing, place the chilis, garlic, palm sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 Tbsp cold water and stir until the sugar dissolves.
Heat a BBQ or char-grill pan to medium-high heat. Generously oil the steak and season with salt and pepper. Cook the steak for 3 mins on each side for medium-rare. Use tongs to turn the steak to prevent puncturing and losing any juices.
Remove steak from the heat. Transfer to a cutting board and cover with foil to retain heat and juices. Allow to rest for 5 mins.
Combine beans, shallots, cilantro, and mint leaves on a serving platter with the drained pickled daikon. Slice the steak thinly then layer on top of the salad. Drizzle over the nuoc cham dressing to serve.
Ingredients
- 10 oz pack Silver Fern Farms Rib-Eye Steak
Pickled Daikon:
- ½ cup rice wine vinegar
- ¼ cup caster sugar
- 1 clove garlic, finely chopped
- ½ daikon, finely julienned
Nuoc Cham Dressing:
- 2 long red chilis, finely chopped
- 1 clove garlic, finely chopped
- 1 Tbsp brown sugar
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 2 Tbsp rice wine vinegar
Salad:
- 100g small beans, trimmed and blanched
- 2 red shallots, thinly sliced
- ¾ cup cilantro, loosely packed
- ¾ cup mint leaves, loosely packed