- Serves 4
- 4x Donald Russell Centre Cut Fillet Steaks, 160g
- Extra virgin olive oil, for brushing
- 2 small red onions, finely sliced
- 4 kaffir lime leaves, finely sliced
- 3 long red chillies, deseeded and finely sliced
- 1 bunch coriander leaves
- 1 bunch mint leaves
- 1 bunch basil leaves
- Soy sauce, to serve
For the dressing:- 1 tsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- Brush the beef with a little of the oil and char-grill on high heat for 5 minutes each side for medium or until cooked to your liking. Set aside for 10 minutes to rest. Thinly slice.
- For the salad place the onion, kaffir lime leaves, chilli, coriander, mint and basil in a large bowl and toss lightly.
- To make the dressing, place the soy sauce, fish sauce, lime juice and sugar in a medium bowl and whisk to combine.
- Toss the beef through the salad, pour over the dressing and serve with the soy sauce
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