Warm Thai Beef Salad

Ingredients

Salad

• 2 scotch fillet beef steaks, trimmed of excess fat
• 2 Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ red cabbage, very thinly sliced
• 2 green shallots, thinly sliced
• 1 bunch baby radishes, very thinly sliced
• 1/3 cup coriander leaves
• ¼ cup thai basil leaves
• ¼ cup salted roasted peanuts, roughly chopped
• 1 x quantity Thai Style dressing
• 1 long red chilli, thinly sliced
• white sesame seeds, toasted, to serve
• black sesame seeds, toasted, to serve
• lime cheeks, to serve

Dressing

• 1/3 cup fresh lime juice
• 1/2 cup Cobram Estate Robust Extra Virgin Olive Oil
• 2 Tbsp caster sugar
• 1 Tbsp fish sauce
• 1/2 tsp finely grated ginger
• pinch of dried chilli flakes

Method

1. Preheat heat a char-grill plate or grill pan over high heat.
2. Rub steaks with Cobram Estate Garlic Infused Extra Virgin Olive Oil and season with salt.
3. Grill steak for 5 minutes each side or until cooked to medium, then transfer to a plate and set aside covered loosely in foil to rest for 10 minutes. Slice steak thinly.
4. Combine cabbage, shallots, radish, coriander, thai basil and peanuts in a large bowl.
5. Add steak and half of the dressing and toss to combine.
6. Spoon onto serving plates and scatter with chilli and sesame seeds.
7. Serve with lime cheeks, and remaining dressing on the side.