Corn with coriander butter
Whether you're eating indoors or outside, this quick summery side is just the job
Weeping tiger steaks
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4
Skip to ingredients
For the marinade
- juice 2 limes
- 1 tsp golden caster sugar
- pinch of ground coriander
- splash of soy sauce
For the dressing
- juice 2 limes
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1-2 green Thai chilliesfinely sliced
- small bunch coriander stalksvery finely chopped (use the leaves below)
For the salad
- ½ cucumberhalved lengthways, deseeded and thinly sliced
- 2 handfuls cherry tomatoesquartered
- large handful mintleaves
- large handful basil leaves
- large handful corianderleaves
- 1 shallotsliced into thin rings
- ½ small white cabbagevery finely sliced
- large bunch fine green beansvery finely sliced
Nutrition: per serving
- kcal328low
- fat16g
- saturates7g
- carbs11g
- sugars10g
- fibre5g
- protein34g
- salt1.2g
Method
step 1
To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.
step 2
Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.
