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Ingredients
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2 tablespoons Thai red curry paste
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1 tablespoon lime juice
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1/2 teaspoon fish sauce
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1/2 teaspoon brown sugar
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2 kaffir lime leaves, finely shredded (see tip)
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4 x 200g beef rump steaks
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Shredded kaffir lime leaves, to serve
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Lime wedges, to serve
Cucumber and mint salad
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250g cherry tomatoes, halved
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1 small Lebanese cucumber, halved, thinly sliced diagonally
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1 cup fresh mint leaves
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2 tablespoons chopped roasted unsalted peanuts
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2 tablespoons Thai dressing (see note)
Method
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1Combine curry paste, lime juice, fish sauce, sugar and kaffir lime leaves in a glass or ceramic dish. Add beef. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
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2Heat barbecue chargrill over medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes to rest.
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3Meanwhile, make cucumber and mint salad. Place tomatoes, cucumber, mint, peanuts and dressing in a bowl. Toss to combine. Serve beef with salad.
Source: taste.com.au
