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Vietnamese-style skirt steak with green mango salad
- Preparation time:
- 10 + overnight marinating time mins
- Cooking time:
- 10 mins
- Makes:
- 4
&nbps;
Ingredients
600g skirt steak
¼ cup fish sauce
¼ cup soy sauce
4cm-piece ginger, peeled, grated
4 cloves garlic, peeled, minced
1 green mango, peeled, halved, cut into fine batons
1 carrot, peeled, cut into fine batons
2 cups shredded red cabbage
1 bunch coriander, leaves picked
1 bunch Thai basil, leaves picked
1 bunch mint, leaves picked
8 lime leaves, finely sliced
2 long red chillies, sliced
4 limes, segmented
¼ cup fish sauce
¼ cup soy sauce
4cm-piece ginger, peeled, grated
4 cloves garlic, peeled, minced
1 green mango, peeled, halved, cut into fine batons
1 carrot, peeled, cut into fine batons
2 cups shredded red cabbage
1 bunch coriander, leaves picked
1 bunch Thai basil, leaves picked
1 bunch mint, leaves picked
8 lime leaves, finely sliced
2 long red chillies, sliced
4 limes, segmented
Method
1. Put steak, fish sauce, soy sauce, ginger and garlic in a large bowl and mix well to combine. Cover tightly with plastic wrap and put in fridge to marinate overnight.
2. Heat a barbecue grill to high. Drain steak, reserving marinade. Add to grill and cook for 3 minutes on each side, then put on resting rack for 4 minutes.
3. Meanwhile, put remaining ingredients and reserved marinade in a large bowl and stir to combine. Slice steak, add to salad and stir to combine. Serve.
IF THIS DOESN'T TAKE YOUR FANCY, WHY NOT TRY THIS RECIPE?- Author:
- Stylist: Yael Grinham
- Photographer: John Paul Urizar
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