Lemongrass Beef and Salad Skewers
Photography Manja Wachsmuth.
These skewers are bursting with fresh herbs and a vibrant Asian dressing. Use a combination of forks for a relaxed but stylish presentation.
INGREDIENTS
400 grams sirloin steak
olive oil
sea salt and ground pepper
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
½ - 1 long red chilli, seeded and finely chopped
1 stalk lemongrass, finely grated (I use a fine Microplane grater)
1 teaspoon caster sugar
To assemble
1 carrot, peeled
3 large radishes, julienned
½ small telegraph cucumber, julienned
handful each mint and coriander leaves
zest 1 lime
¼ cup roasted cashew nuts
16-20 assorted forks
METHOD
Rub the beef with a little oil and season both sides.
Heat a sauté pan until very hot then cook the steak for 2-3 minutes each side until well browned but still rare in the centre. Transfer to a plate and rest for 10 minutes. Cut on an angle to create long thin slices of beef.
Dressing: Whisk all the ingredients in a large bowl then add the beef, turning to coat. Set aside for 10 minutes.
To assemble: Lift the beef out of the dressing and lay flat on a board. Top each slice with carrot, radish, cucumber and a pile of herbs. Bring the two ends of the beef slice together and spear with a fork through both sides of the beef to secure.
Arrange on a serving platter.
Chop the lime zest and cashew nuts together then sprinkle over the top. Serve with a bowl of Sriracha or other chilli sauce for dipping if desired. Makes 16-20.
Serve with Blood Orange Slushy.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.