Weeping Tiger Steaks with Chili & Cabbage Salad
  • Prep time: 20 minutes
  • Calories: 365
This may leave you in tears - of joy hopefully! In this recipe, it’s the salad that packs the punch - cooling cucumber and cabbage dressed with plenty of chili and fish sauce. Loaded with fresh herbs and succulent medium-rare sliced porterhouse steak, this is a must for the warmer spring evenings, with a chilled beer!
  • 350 g of Porterhouse Steak (Thick-Cut)
  • 16 of Green Cabbage
  • 1 Small Bunch of Coriander
  • 1 Small Bunch of Mint
  • 1 of Red Capsicum (small)
  • 1 of Green Chili
  • 2 of Spring Onion
  • 1 of Lebanese Cucumber
  • 1 of Lime
  • 1 Tsp of Brown Sugar
  • 2 Tsp of Fish & Soy Sauce (GF)

Prepare Salad:

Roughly chop mint and coriander leaves (reserving coriander stems for the dressing in Step 4). Finely slice spring onion and green chili (de-seeding if you prefer less heat). Thinly slice cucumber lengthwise. De-seed and thinly slice capsicum.

Slice Cabbage:

Thinly slice cabbage (3mm thickness) and place in a large mixing bowl. Add herbs, spring onion, capsicum, chili (using as much or little as preferred) and cucumber, then combine.

Cook Steak:

Heat olive oil in a large pan over medium-high heat. Pat dry steak using paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and set aside to rest.

Make Dressing:

Meanwhile, in a small bowl (or jar with a lid) combine lime juice, fish & soy sauce and the brown sugar. Finely chop coriander stems, then add to the dressing. Mix well to dissolve sugar.

Slice Steak:

Remove steak from the pan, then thinly slice against the grain.

You Plate It:

Divide salad between plates and top with sliced steak. Add as much (or as little) dressing as desired. Enjoy!