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Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

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Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Meat type
Beef
Cooking time
<10
Serves
2
Preparation time
20+

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Ingredients

  • 1 pack Silver Fern Farms Beef Rib-Eye Steak

Pickled Daikon

  • ½ cup rice wine vinegar
  • ¼ cup caster sugar
  • 1 clove garlic, finely chopped
  • ½ daikon, finely julienned

Nuoc Cham Dressing

  • 2 long red chilis, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 2 Tbsp rice wine vinegar

Salad

  • 100g small beans, trimmed and blanched
  • 2 red shallots, thinly sliced
  • ¾ cup coriander, loosely packed
  • ¾ cup mint leaves, loosely packed

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Seared Beef Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Method

To prepare the pickled daikon, combine rice vinegar, caster sugar and garlic in a small saucepan. Bring to the boil over med heat, stirring until sugar dissolves. Remove from heat and allow to cool. Place the julienned daikon into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine then set aside for 10 mins while preparing remaining ingredients.

Remove Silver Fern Farms Beef Rib-Eye Steak from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat with oil and season with salt and pepper.

To prepare the nuoc cham dressing, place chilis, garlic, palm sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 Tbsp cold water and stir until the sugar dissolves.

Bring a BBQ or pan to med-high heat. Cook the beef for 3 mins on each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

Combine beans, shallots, coriander, and mint leaves on a serving platter with the drained pickled daikon. Add beef on top of the salad, drizzle over the nuoc cham dressing to serve.


Recommended Cut: 

Beef Rib-Eye Steak

Made for real steak-lovers, promising bold beef flavour and natural Grass-Fed marbling.


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