Thai-style beef sandwich
50 minutes
Vitamin-packed coleslaw enriches a simple beef sandwich.
Lynn Lewis
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Ingredients
Serves: 4
- 2 tablespoons tomato paste
- ½ cup (125 ml) freshly squeezed lime juice (about 3 limes)
- 1½ teaspoons ground coriander
- 500 g well-trimmed sirloin steak
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon chilli flakes
- 3 cups (250 g) shredded green cabbage
- 2 medium carrots, coarsely grated
- 1 large red capsicum, cut into matchsticks
- ½ cup chopped coriander
- ⅓ cup chopped mint
- 4 hard rolls, halved crossways
Directions
Preparation:40min ›
Cook:10min ›
Ready in:50min
- Mix tomato paste, half the lime juice and all the ground coriander in a shallow dish. Add the steak, turning to coat. Refrigerate for 30 minutes.
- Whisk the remaining lime juice, the sugar, salt and chilli flakes in a large bowl. Add the cabbage, carrot, capsicum, coriander and mint; toss thoroughly to combine. Refrigerate coleslaw until serving time.
- Preheat grill. Remove steak from marinade. Cook 15 cm from heat for 4 minutes per side for medium-rare, brushing any remaining marinade over steak halfway through the cooking time. Let stand for 10 minutes. Cut steak diagonally across the grain into thin slices. (Steak can be cooked on a barbecue.)
- To serve, fill rolls with coleslaw and top with steak.
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