Ingredients

1/2 tsp chilli sauce (I used Krunchilli)
1 small garlic clove, minced
1 tbsp chopped Coriander
1 heaped tsp Coconut sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp olive oil (or canola or vegetable oil)
1/4 tsp Sesame Oil
A tiny Pinch of salt
2 X Porterhouse Steaks
1 X Mixed Mesclun / Salad Bag
1 carrot, julienned
1 cucumber, julienned and dried out in a paper towel
Bunch of fresh mint
Bunch of fresh Coriander
Crispy Shallots
Toasted peanuts

Method

  1. Combine chilli sauce, minced garlic, chopped Coriander, coconut sugar, fish sauce, lime juice and sesame oil in a tightly sealed container. Shake vigorously for a minute and set aside to marinate until ready to serve.
  2. Bring your steaks to room temp and then cook to your liking. Set aside to rest
  3. While the steaks are cooking and resting combine salad mix, carrot, cucumber, fresh mint and Coriander. Do not dress the salad until right before you serve as the dressing is quite acidic it will wilt the greens
  4. Once your steaks have rested and cooled slightly, slice them thinly.
  5. Now dress your salad with half of the dressing, plate up the salad, pop your sliced steak on top drizzle with my dressing over the steak and garnish with toasted peanuts and crunchy shallots.
  6. For an extra kick add fresh chilli!