Now that he’s going to be spending more time at home and in the kitchen, here is our former Prime Minister John Key’s recipe for the Cooking 4 Change Cook Book…

“I love Bluff oysters when they’re in season but I also love a good steak and cheese pie. I know that Tim Shadbolt has already cooked oysters with the cookbook, so I’ve decided to share my Thai Beef Salad.

“I love trying to make more exotic dishes at home. Within the context of the limited skill set I have when it comes to cooking, Thai beef salad is one of the early Thai dishes I started making. It’s easy and fun to make and it’s delicious to eat.”

THAI BEEF SALAD  DAIRY FREE/GLUTEN FREE

Prep time 20 mins Cook time 5 mins  Serves 4  Skill level Easy

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INGREDIENTS SALAD:

500g rump steak, trimmed of all visible fat

freshly ground black pepper, to taste

200g rocket or mixed green leaves

2 Lebanese cucumbers, thinly sliced

1 punnet cherry tomatoes

2 tablespoons mint leaves, finely chopped

DRESSING

6 spring onions, sliced

2 cloves garlic, crushed

1-2 (depending on taste) long red chillies, deseeded and sliced

¼ cup coriander leaves

2 tablespoons lime or lemon juice

1 tablespoon each: fish sauce, palm or brown sugar

LET’S COOK

Season the steak with pepper. Heat a non-stick pan over a high heat then add the steak and sear for 1-2 minutes on each side, so it is browned on the outside but rare inside. Transfer to plate and set aside to rest for 4-5 minutes.

Meanwhile, for the dressing, place the ingredients in a food processor and process for about 1 minute until well blended.

Slice the steak thinly against the grain. Place in a bowl and add the rocket or mixed green leaves, cucumber, cherry tomatoes and mint. Toss the beef and salad with the dressing and serve immediately. Enjoy!

Tip; Cooking 4 Change recommends Silver Fern Farms Beef Flat-Iron Steaks for this dish.

This recipe is an Extract from Cooking 4 Change Cookbook.

 

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