Warm Broccolini and Steak Salad with Almond Satay Sauce

Method

Place the oil, chilli, garlic, almond butter, cumin, fish sauce and kecap manis in a small food processor; process until smooth.

Place in a saucepan with the coconut milk and 2 Tbsp water over medium heat. Bring to a simmer and then cook, stirring, for 1 min, or until thickened.

Take off the heat, add lime juice, season. Set aside to cool.

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Cook the broccolini in salted boiling water for 3 mins, or until just tender.

Place in a bowl with the cabbage, shallot, bean sprouts and chilli and toss to combine. Set aside.

Sprinkle the Beef Flat-Iron Steaks with salt and pepper.

Heat oil in a large, non-stick frying pan over high heat. Add the Beef Flat-Iron Steaks and cook for 3-4 mins each side for medium-rare.

Take off the heat and set aside, loosely covered, to rest for 5 mins.

To serve, slice the Beef Flat-Iron Steaks against the grain, add to the salad and toss gently to combine.

Divide the salad between plates, drizzle with kecap manis, and top with herbs. Serve with the almond satay sauce and almonds.