Thai persimmon and beef salad with mint and coriander
Photo by Babiche Martens
|1 Tbsp||Grapeseed oil|
|500 g||Fillet steaks|
|1||Salt & freshly ground pepper|
|1 cup||Mint leaves|
- Heat a frying pan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside.
- Make the dressing by peeling and crushing the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
- Peel and slice the persimmons. Slice the steak and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.