Chilli, Lime & Lemongrass Steaks with Aunty Kelly's Rice Salad

21 October 2013

Chilli, Lime & Lemongrass Steak

Here's a great steak marinade that you'll use over and over again...the longer you leave the steak in the marinade the more tender the steak will be. Now you'll have to excuse my approximations because I never really measure anything, but it always seems to work out.

1 pack (1kg-ish) Rump Steak - chopped into pieces and the fat trimmed off

Marinade (put all ingredients in a food processor and blitz):

2 tspns lemongrass, 1/2 tsp chilli & 1 tspn ginger - I use the jarred variety of these that I keep in the fridge; 2 cloves crushed garlic, juice of 2-3 limes and the zest from one of them, fish sauce (enough to make the quantity of marinade you want) and a cpl of sploshes of sesame oil.  Taste it to see if you've got enough chilli, add more if you like!


Cook 1 cup of brown rice in lightly salted water, then rinse it under a cold tap and drain. Tip into a salad bowl.  While the rice is cooking toast some cashews and sunflower seeds in the oven, be careful they don't burn!

Add 1 chopped red capsicum, 1 chopped spring onion, a handful of fresh parsley, some currants or craisins, and the roasted nuts (hold off putting in the nuts till close to serving if you want them to stay crunchy).


About 1/4 cup sunflower oil, 2-3 tblspns soy sauce, a good squeeze of lime or lemon juice and 1 clove crushed garlic.  Stir together then pour over the salad close to serving time.


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