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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.