Weeping Tiger Steaks with Chili & Cabbage Salad
- Prep time: 20
- Calories: 365
- 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!