Ingredients
Serving 4
Timing 30 mins
- 500g bavette / flank steak
- 3 tablespoon of white rice
- 2 shallots, thinly sliced
- Handful of fresh mint
- 1 romaine lettuce
- 250g cherry tomatoes
- 3 garlic cloves, minced
- 1 cucumber
- 2 limes
- 2 Jalapenos, finely diced
- Pinch red chilli flakes
- 1 tsp light brown sugar
- 1 tsp fish sauce
Method
- Toast the rice in a pan and until crispy (about 5 minutes) , then crush into a coarse powder with a mortar and pestle or coffee grinder.
- Pat the bavette dry, lightly coat with oil and season with salt.
- Sear over a high heat for 4 minutes each side, leave to rest for another 5 / 10 minutes
- In a bowl mix the minced garlic, lime zest and juice, followed by the brown sugar, chilli flakes, diced jalapeno and shallots, a dash of fish sauce and fresh mint.
- Season with salt and pepper and add any resting juices from the steak.
- Chop the lettuce, tomatoes and cucumber, place in a bowl and mix through the dressing
- Cut the steak into slices against the grain - Grain refers to the direction of muscle fibres, cutting against the grain cuts through the fibres, making them shorter and easier to chew.
- To serve; fill half your plate with salad and the other half with the steak slices.
- Dress the salad with some chopped mint and sprinkle with your crushed toasted rice.
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