David thinks cooking isn't really his thing but whenever he does he knocks the ball out of the park.
Last night he whipped this up more or less from the contents of the fridge (and leftover sushi sachets!) and as usual his dish was delicious. Here's the recipe...
What you'll need:
- 400g of serloin or striploin steaks
- 1 bag of herb salad
- 15g fresh corriander
- 5 radish sliced
- 1/3 cucumber halved and sliced
- Pickled ginger
- 1/4 cup chopped dry roasted peanuts
- Pine nuts
- Juice of 1 lime
- 1 garlic clove, crushed
- 1/2 - 1 fresh chilli, seeded and finely chopped
- 1 tsp brown sugar
- 2 tsp light soy sauce
How to make it:
In a small bowl mix together the juice of one lime, crushed garlic clove, chopped chilli, brown sugar and soy sauce.
Panfry the steaks to your liking. Allow to rest for 10 minutes.
Divide the salad between two plates. Place thinly sliced steak pieces, along with the juices, on top and sprinkle with the pine nuts and peanuts.