Thai grilled sirloin steak

Name: Thai grilled sirloin steak
Cook time: 20 min
Yield: 1

with shallot crumb and coconut rice

Ready in around 20 mins

RECIPE FACT:

While most people think ‘beach’ when they think of Phuket, 70% of the land is mountainous.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE SALAD:
Remove the mint leaves from their stalks and discard the stalks. Roughly chop with the coriander, including the stalks and set aside. Using half, peel the carrot then grate into a salad bowl. Add the sliced red cabbage and mizuna. Just before serving pour the Thai dressing, season with salt and pepper and mix to combined.
2. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of coconut rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover, and cook on high (750W) for 2-3 mins. Pan method: Open the bag of coconut rice, breaking up any clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE STEAKS:
Remove the Thai marinated steak from their packaging, and season with pepper. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing. Once sliced sprinkle with the crispy shallot crumbs and mix.
TO SERVE:
Place the Thai salad and coconut rice into a bowl and top with sliced steaks. Sprinkle with chopped fresh herbs.