More Sites

Grilled beef salad with eggplant relish

House~and~Garden
Cooking time
More than 1 hour
Cuisine
Thai
Serves
4
Type
Salad
Grilled beef salad with eggplant relish
Photography William Meppem
By 

Ingredients

  • 300g rump steak, trimmed
  • 1 witlof, leaves separated
  • 20g coriander, stems only
  • 1 lebanese cucumber, sliced lengthways
  • Deep-fried shallots, for garnish
  • Red chillies, sliced, for garnish
  • Jasmine rice, to serve
  • Lime wedges, to serve

Relish

  • 4 red capsicums, roasted and peeled
  • 2 Japanese eggplants, roasted and peeled
  • 1 large bulb garlic, peeled, cloves halved
  • 1 small red onion, sliced
  • 10 red chillies, deseeded, coarsely chopped
  • 1 medium ripe tomato, coarsely chopped
  • 20g palm sugar
  • 3 tbsp fish sauce
  • 1 tbsp tamarind puree

Preparation method

1 Sear rump on all sides in a hot frypan until golden brown. (If steak is thick, cook in a preheated oven at 140°C/120°C fan until done to your liking.) Rest for 15mins before slicing.

2 To make relish, place all vegetables in a dry wok and cook over low heat, stirring frequently, for 30mins or until caramelised. Remove to a mortar and pestle and pound to a rough paste. Add palm sugar, fish sauce and tamarind puree. Adjust seasoning to taste, if necessary.

3 To serve, arrange witlof, coriander and cucumber on one side of plate, beef slices on opposite side. Spoon relish over beef. Garnish with deep-fried shallots and sliced chilli. Serve with rice and lime wedges.

More inspiration

Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have... Almond gazpacho with blue swimmer crab and grapesAlmond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake