Ingredients

Method

For the satay dressing:
• ½ cup coconut milk
• 3–4 T smooth peanut butter
• 1 red chilli, sliced
• 1 T fish sauce
• 1 t rice wine vinegar
• 1 t sugar
• 1 lime, juiced
For the salad:
• ½ head shredded purple cabbage
• 1 x 400 g bag blanched Tenderstem broccoli
• 2 free-range sirloin steaks
• fresh mint, torn, for serving

Method

Ingredients

To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.

Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.

Toss ½ head shredded purple cabbage with the bag blanched Tenderstem broccoli. Pan-fry the free-range sirloin steaks to your liking, slice while warm and arrange over the salad.

Serve with a handful of torn fresh mint and drizzle over the satay dressing.

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