Recipe

Steak with cashew nam jim and asian greens

Sep 30, 1974 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Steak and asian greens
  • 800 gram thick-cut rump steak
  • 1 tablespoon peanut oil
  • 350 gram gai lan
  • 270 gram baby buk choy, trimmed, quartered
  • 100 gram snow peas
  • 4 green onions, sliced thinly
  • 1/4 cup (40g) unsalted roasted cashews, chopped coarsely
  • 1/4 cup loosely packed fresh coriander sprigs
Cashew nam jim
  • 2 shallots (50g), chopped
  • 2 clove garlic
  • 3 fresh long red chillies, seeded, chopped
  • 2 fresh coriander roots, chopped
  • 2 centimetre piece fresh ginger (10g), chopped
  • 2 tablespoon grated dark palm sugar
  • 1/3 cup (50g) unsalted roasted cashews
  • 1/3 cup (80ml) lime juice, approximately
  • 1 tablespoon fish sauce, approximately

Method

Steak with cashew nam jim and asian greens
  • 1
    Make cashew nam jim. Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
  • 2
    Cut fat from steak; rub with oil, season. Cook steak on a heated grill plate (or grill or barbecue) on medium-high heat for 4 minutes each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 minutes.
  • 3
    Trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large suacepan of boiling water for 1 minute. Place separated buk choy on top; steam a further 2 minutes. Add snow peas and gai lan leaves; steam a further 2 minutes or until vegetables are just tender.
  • 4
    Place vegetables on a platter in layers, top with thickly sliced steak. Drizzle with steak resting juices, then top with cashew nam jim. Sprinkle with onion, nuts and coriander.

Notes

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use.

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