Give classic grilled steak and salad a distinct twist with a fragrant, Malaysian spice rub and tangy dressing. Recipe by Jackie M
Note – Meat curry powder is a common Malaysian spice blend found in Asian grocery stores. It includes coriander, cumin, fennel, turmeric, star anise, cloves, cardamom and cinnamon.
400 g rump steak, approximately 2 cm thick
1 Tbsp Malaysian meat curry powder
3 - 4 cups mixed greens
1 cup picked coriander leaves
1 cucumber, sliced
2 vine-ripened tomatoes, chopped
2 slices fresh pineapple, chopped
1/4 red onion, thinly sliced
1/4 c oil
2 Tbsp fresh lime juice
1 - 2 tsp fish sauce
1 Tbsp brown sugar
1 small red chilli, thinly sliced
- Rub both sides of steak with curry powder and rest for 15 minutes. Preheat a grill pan or barbecue to medium.
- Brush steak with a bit of oil and season with a good pinch of salt. Cook for about 2 1/2 minutes on each side (for medium). Rest on a plate for 5 minutes.
- Combine dressing ingredients in a small jar, shake well and adjust flavours as necessary. Layer salad ingredients on a large platter.
- Thinly slice steak across the grain and arrange on top of salad. Drizzle with dressing just before serving.
Prep time: 20min • Cook time: 10min