Weeping Tiger Steaks with Chili & Cabbage Salad
- Prep time: 20 minutes
- Calories: 365
- 350 g of Porterhouse Steak (Thick-Cut)
- 1⁄6 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!