Method
1. Marinate the Steak:In a bowl, mix soy sauce, honey, garlic, crushed green peppercorns, and lemongrass. Add the steak and coat well. Cover and marinate in the fridge for at least 1 hour—overnight is ideal.
2. Make the Dressing:
Combine shrimp paste and fish sauce to form a paste, then stir in lime juice, garlic, green peppercorns, chilli, and honey. Set aside to let the flavours meld.
3. Prepare the Salad:
Place the shallots, beansprouts, cabbage, carrot, mint, and Thai basil in a large bowl. Don’t add the peanuts yet.
4. Cook the Steak:
Heat a frying pan over medium-high heat. Remove the steak from the marinade. Add the oil to the pan and cook the steak for 6–8 minutes total, turning every minute until charred on the outside and medium inside. Let rest for 5 minutes.
5. Assemble the Salad:
Add half the dressing to the salad and toss. Slice the rested steak and place on top of the salad. Sprinkle over the roasted peanuts and serve with the remaining dressing on the side.
Ingredients
• 1 x 350–400g sirloin steak, trimmed
• 1 tbsp vegetable oil
• 1 tsp Opies Green Peppercorns, crushed
• 1 lemongrass stalk, finely chopped
• 1 tbsp soy sauce
• 2 garlic cloves, finely chopped
• 1 tbsp honey
For the Dressing
• 1 tsp shrimp paste
• 2 tsp fish sauce
• 1 tsp Opies Green Peppercorns
• 3 tbsp lime juice
• 1 garlic clove, finely chopped
• 1 red Bird’s Eye chilli, finely chopped
• 1 tsp runny honey
For the Salad
• 2 banana shallots, finely sliced
• 25g beansprouts
• 50g shredded pointed cabbage
• 1 large carrot, julienned
• Small handful chopped mint and Thai basil
• 20g roasted peanuts
