Thai Beef Salad with Coconut Green Nam Jim

Greenlea Premier Meats, Hamilton, 18 February 2020. © Copyright Photo: Jeremy Ward /

Recipe: Andrew Clarke | Images: Jeremy Ward

2 x large Greenlea sirloin steaks

Nam Jim
150ml lime juice
3 cloves garlic
2 bunches whole coriander
1½ green chillies
200g palm sugar
2cm galangal
2 tbsp fish sauce
water from 1 coconut

3 cloves garlic
2cm ginger
4 tbsp soy sauce
2cm lemongrass
2 tbsp sesame oil
1 tbsp palm sugar

1 avocado
½ packet vermicelli rice noodles
¼ cup Thai basil
½ cup coriander
¼ cup Vietnamese mint
½ fresh coconut, shaved
4 spring onions
1 lime leaf
¼ cup mint
½ cucumber
250g mung bean sprouts
½ punnet cherry tomatoes
¼ cup roasted peanuts, crushed
2 tbsp pickled ginger

For the marinade
Blend all marinade ingredients together and pour over steaks. Allow to marinate for 20 minutes at room temperature.

Place rice noodles in a heatproof bowl, cover with boiling water and leave for 15 minutes, drain and refresh in cold water, drain again.

Extract coconut water (one of the three holes in the coconut is soft and can be stabbed with a screwdriver to release liquid). Reserve the liquid. Crack open the coconut, remove the flesh from the shell and shave with a peeler.

For the Nam Jim
Blend together all ingredients.

For the salad
Split the cucumber and remove seeds with a spoon, thinly slice on an angle.

Pick and wash all herbs, and drain well. Thinly slice pickled ginger, julienne lime leaf as fine as possible, halve cherry tomatoes, thinly slice spring onion (diagonally on a long angle) and mix together with herbs, cucumber, mung beans, crushed peanuts, diced avocado, noodles and coconut.

Remove steaks from marinade and sear or grill over a medium to high heat, around 2 minutes each side depending on your grill. Cook to medium-rare, being careful not to burn the marinade. Leave on a wire rack to rest for 5 minutes.

Slice the beef into 3mm thick strips and add to the salad. Dress with the Nam Jim dressing and serve immediately.

Greenlea Premier Meats, Hamilton, 18 February 2020. © Copyright Photo: Jeremy Ward /

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