Name: Steak with cashew nam jim and asian greens
Cook time: 40 min
Total time: 40 min
Yield: 4
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

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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