CHARGRILLED SIRLOIN WITH LEMONGRASS & CHILLI SAUCE

COMPLIMENTARY RECIPE

“This is steak and three veg with a difference - packed with Vietnamese flavours, this is a great dinner to whip up on a weekday night.” - Chef Luke Nguyen

SERVES 6

INGREDIENTS

6 x 150 g sirloin steaks
2 tbsp mushroom soy
1 tbsp oyster sauce
2 tbsp peanut oil
1 tsp brown sugar
1 tsp cracked black pepper
1 handful of mixed torn Asian herbs – perilla, mint, Vietnamese mint and Thai basil, to garnish
Lemongrass & Chilli sauce
4 tbsp oil
4 cloves garlic, minced
1 lemongrass stalk, finely chopped
2 tsp chilli flakes
4 tbsp chilli oil
1 tbsp fish sauce

METHOD

Mix the marinade ingredients together. Add the steaks, mix to combine and set aside to marinate for 30 minutes.

To make the lemongrass and chilli sauce, place a saucepan over medium heat, add the oil and fry the garlic, lemongrass and chilli flakes until fragrant. Remove from the heat and add the chilli oil and fish sauce. Stir ingredients well to combine.

Char grill the steak to your liking (approximately 2 minutes each side for rare) and rest in a warm place for 5 minutes.

Slice the beef and arrange on plates. Spoon lemongrass and chilli sauce over the top of the steaks and garnish with the Asian herbs.