Asian Slaw Salad with Marinated Beef

The Asian Twist Your Steak Need: Asian Slaw Salad With Marinated Beef

A delicious salad for those long summer nights

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

Ingredients
400g scotch fillet steak
2 garlic cloves
1 stalk lemongrass, white part, finely sliced
1/2 long red chilli, chopped
1/2 bunch coriander, stems, roots and leaves separated
1 tbsp olive oil
1/4 wombok, finely shredded
1 corn cob, steamed until tender
50g baby kale leaves
2 tbsp fish sauce
2 tbsp lemon juice
2 tbsp brown sugar

To serve
Fried shallots
Toasted peanuts, roughly chopped
Coriander leaves
Lemon wedges

Method
Place scotch fillet on a plate and leave to rest. Pound the garlic, lemongrass, chilli, coriander root and chopped stems in a mortar and pestle until it forms a paste. Stir oil into paste. Spread paste over beef and leave to marinate while you prepare the salad ingredients.
Char-grill beef on a barbecue hot plate or char-grill pan for 3 minutes per side. Rest and slice. Cut kernels off corn cob.
Place wombok, corn kernels and kale in a large bowl. Mix the fish sauce, lemon and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour the remaining sauce over rested sliced beef.
Top salad with beef, shallots, peanuts, coriander leaves and lemon wedges.

Tips:
Rump steak or minute steak would also work well in this recipe.
If easier, the wombok salad can be pre-made, with the dressing added when you are ready to serve.
The kale can be substituted for baby beetroot leaves if you prefer.
If you don't have a mortar and pestle, a food processor will also work for the marinade.

Wake Your Inner Steak Master

Fool-Proof Hacks To Cook The Ultimate Steak This Summer

Is anything more Australian than cooking a steak on a barbecue during summer? Whether it's firing up the BBQ in the evening with family, having friends around on the weekend for a cheeky steak sandwich, or enjoying the best a beach barbie has to offer, nothing tastes better in summer than the perfect barbecue steak.

To help everyone cook the perfect steak this season, Doug Piper, head butcher at Australian Beef, has shared his wisdom from 42 years in the industry with his top tips for buying and cooking steaks. Whether you struggle to choose the best cuts, need tips on the tastiest ways to season, or have never been able to get the cooking time just right, this handy guide will help you conquer the BBQ and cook your steak to perfection every single time.

Once you have mastered your craft, Australian Beef has also shared five of the hottest BBQ steak recipes for you to create at home. From an Aussie favourite, the rump steak, to a delicious rib-eye with spicy quinoa or an exotic lemon beef fattoush salad, these recipes will make your BBQ the hot spot this summer.

For additional recipe inspiration, visit www.australianbeef.com.au.

Doug Piper's Top Tips for Barbecuing Steak this Summer

Buying Tips:

1. Make sure to choose the right steak for your barbecue. Look for a firm fresh cut steak that is pinky to reddish in colour.
2. It's always best to make sure there is a small amount of fat on the outside of the steaks as it adds flavour.
3. A steak with marbling will be nice and juicy and also be packed full of flavour.
4. If you are unsure about the steak you are buying, ask your butcher for advice!

Cooking Tips:
1. Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
2. For the best taste, season and oil your steaks prior to cooking.
3. Make sure to pre-heat your barbecue. Get the hot plate nice and hot before placing your steaks onto the grill or hot plate. By using a very high heat you will trap in the juices and create beautiful caramelisation that will give you big beefy flavour.
4. For the juiciest steak, take your steaks off the heat, cover loosely with foil and rest for 5 minutes before serving.
5. If you are cooking thick sausages as well as steaks, place the sausages onto a warm hot plate around 5 minutes before cooking your steaks and turn them frequently. Don't place them straight onto a sizzling hot barbecue as the skins will burst.
6. If you are cooking thin sausages along with your steaks, put them on halfway through cooking your steaks as they will cook quickly.
7. Never prick your sausages! Never!