2 Silver Fern Farms Beef steak cuts (such as ribeye, or porterhouse)
1 tbsp Thai fish sauce
1 tbsp olive oil
telegraph cucumber, sliced
red onion, sliced
handful of mint leaves, chopped
4 tbsp coriander, chopped
Barker’s Red Pepper & Chill Jelly
4 Tbsp lime juice
Allow the steaks to come to room temperature before cooking – this is called blooming.
Rub the steaks with the Thai fish sauce and oil. Season with salt and freshly ground black pepper. Cook for 4-5 minutes each side in a hot pan (for medium).
Rest the meat for 5 minutes – it’s important to rest steaks after cooking to ensure a more tender juicy result – and carve across the grain into thick slices.
Combine cucumber, red onion, cherry tomatoes, mint and coriander. Toss together with the sliced steak.
Mix the Red Pepper & Chilli Jelly with the lime juice and drizzle over the salad.