Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

A symphony of Asian flavours. This antioxidant rich salad is perfectly balanced and super easy to prepare.

INGREDIENTS

2 rib-eye steaks

For the Marinade:

Zest of 2 limes

45ml (3 tablespoons) lime juice

2 cloves garlic, minced

1 tablespoon freshly grated ginger

15ml (1 tablespoon) honey

10ml (2 teaspoons) fish sauce

15ml (1 tablespoon) toasted sesame oil

30ml (2 tablespoons) vegetable oil

For the Pickled Goji Berries:

45ml (3 tablespoons) apple cider vinegar, warmed

10ml (2 teaspoons) honey

½ teaspoon fine salt

1/3 cup Goji berries

For the Cashew Ginger Dressing:

100g cashew nuts, soaked in hot water for 30 minutes

15ml (1 tablespoon) freshly grated ginger

20ml soy sauce

10ml (2 teaspoons) honey

20ml apple cider vinegar

80ml (1/3 cup) cold water

15ml (1 tablespoon) lime juice

For the Salad:

4 mini cucumbers, thinly sliced

1 small purple cabbage, shredded

1 small green cabbage, shredded

2 carrots, peeled and thinly shaved

4 scallions, finely sliced

1 red chilli, seeds scraped and finely sliced

½ cup of each, fresh mint, coriander, and basil

30ml (2 tablespoons) toasted sesame seeds, to finish
¼ teaspoon dried red chilli flakes

METHOD

For the marinade, place all the ingredients in a small mixing bowl and whisk to combine.

Place the steaks in a non-reactive dish. Drizzle over half the marinade. Cover and place in the fridge to marinate for several hours. Keep the reserved marinade to dress the salad.

For the pickled goji berries, combine all the ingredients in a bowl. Set aside for 30 minutes to macerate.

To make the dressing, drain the cashew nuts and transfer to a processor. Add the remaining dressing ingredients and blend until completely smooth.

Bring the marinated steaks to room temperature before grilling. Heat a Le Creuset 30cm Cast Iron Signature Shallow Grill until hot. Sear the steaks on medium-high for 3-4 minutes. Turn and cook for a further 3 minutes, or until done to your liking. Rest for 5-7 minutes before slicing.

Place all the salad ingredients, except the sesame seeds, in a large bowl. Add the reserved marinade and toss lightly to coat. Transfer the salad to a serving plate. Arrange the sliced steak on the salad. Scatter with sesame seeds and serve the cashew dressing alongside.

Recipe and Image by Di Bibby.