Weeping Tiger Steaks with Chili & Cabbage Salad
  • Prep time: 20
  • 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 steak, this is a must for a balmy summer evening, with a chilled beer! Make your friend envious and share your moment at #youplateit on Instagram.
  • 350 Grams of Porterhouse Steak (Thick-Cut)
  • 0.25 Green Cabbage
  • 1 Small Bunch of Coriander
  • 1 Small Bunch of Mint
  • 1 Red Capsicum (small)
  • 1 Green Chili
  • 2 Spring Onion
  • 1 Lebanese Cucumber
  • 1 Lime
  • 1 Teaspoons of Brown Sugar
  • 2 Teaspoons of Fish & Soy Sauce (GF)

Prepare Salad:

Wash the fresh produce. Roughly chop mint and coriander leaves reserving corriander stems for the dressing. Finely slice spring onion and green chili de-seeding if you wish. Thinly slice cucumber Tip: you can use a peeler for ultra thin slices and capsicum.

Slice Cabbage:

Thinly slice cabbage 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:

Pat steak dry on paper towel. Season steak on both sides with salt. Heat olive oil in a large pan over medium-high heat. 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. Tip: you can grill these on a hot BBQ if desired. Remove from pan and set aside to rest.

Make Dressing:

Meanwhile, in a small bowl or jug combine lime juice, fish & soy sauce and the brown sugar. Finely chop coriander stems, then add to the dressing. Mix 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!