Steak with Blistered Summer Vegetables & Fish Sauce Dressing

If the weather is good, try cooking this on the barbecue rather than indoors to give it that lovely smoky flavour.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

450 grams (1 pound) sirloin steak, excess fat trimmed

Olive oil or groundnut oil, to drizzle

1 tablespoon fish sauce

2 baby gem lettuces, quartered

Bunch of spring onions, trimmed

Bunch of asparagus, woody ends snapped off

2 zucchini, thinly sliced lengthways

Bunch of cilantro, leaves picked

2 tablespoons roasted peanuts, roughly chopped

For the dressing:

Juice of 1 lime

1 tablespoon fish sauce

1 teaspoon superfine sugar

2 tablespoons olive or groundnut oil

1 tablespoon sesame oil

Directions

Special equipment:
Griddle pan
  1. Put the steak in a dish with a drizzle of oil, the fish sauce and plenty of black pepper. Set aside.
  2. Place a griddle pan over a high heat. Toss the vegetables in a little oil, then griddle them for 2 to 3 minutes on all sides, or until lightly charred. Tip into a serving dish.
  3. Remove the steak from the marinade, add to the pan and griddle for 1 to 2 minutes each side. Remove from the pan and set aside to rest.
  4. To make the dressing, put the lime juice, fish sauce and sugar into a bowl and whisk until the sugar has dissolved, then whisk in the oils.
  5. Slice the steak into generous slices and arrange on top of the griddled veggies. Scatter with the cilantro leaves and peanuts, drizzle over the dressing and serve.
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