Steak Salad with Laksa Dressing

    30 minutes

    A laksa-coconut flavoured dressing that goes well with the flavours of an Asian-inspired salad. makes a great summer dinner. Use light coconut milk to cut the kilojoules but not the taste.

    Herbie's Spices

    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 2 sirloin steaks (approx. 700g)
    • 2 teaspoons sesame oil
    • 4 teaspoons soy sauce
    • 200g snow peas, trimmed and sliced on the diagonal
    • 5 spring onions, trimmed and sliced on the diagonal
    • 200g sliced tinned water chestnuts, drained and rinsed
    • 150g mixed salad leaves, rinsed
    • 12 Vietnamese mint leaves, roughly chopped
    • handful of coriander leaves, roughly chopped
    • For the dressing
    • 165ml coconut milk
    • 2 teaspoons Herbie's Spices Laksa Mix
    • 1/2 teaspoon fish sauce
    • juice of 1/2 lime
    • sea salt, ground, to taste

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Marinate the steak in sesame oil and soy and leave, covered, at room temperature while preparing salad.
    2. For dressing, combine all ingredients except salt and stir well. Heat dressing gently in a saucepan, or microwave for 45 seconds, then taste and season.
    3. Heat a barbecue or grill pan to high.
    4. Mix salad ingredients and place in a serving bowl, on a platter or on individual plates. Drizzle over half the dressing.
    5. Sear sirloin for 30 seconds each side, then a further 4 minutes each side (depending on thickness - the steak should be medium rare) then rest on a board for 5 minutes.
    6. Slice into 5mm pieces and arrange on top of salad, then finish with extra dressing.

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