Steak with Cashew Nam Jim and Blood Orange and Rocket Salad

This recipe is a perfect midweek dinner – as long as you have a food processor and a fry pan, this recipe is a breeze!  Nam Jim is a paste that is very much like a thai flavoured pesto.  The flavours of coriander, chilli, ginger, garlic and cashews are made fresh and zesty with the addition of fresh lime juice.  I think this paste would be lovely with seafood, especially prawns. I have served it with a light salad of Blood Orange and rocket as both of these are in season here right now but you could really serve this with any green leafy vegetables that you like.

Bon appétit!

Steak- your choice – I used thick cut rump

Fresh rocket leaves

1 Blood Orange – peeled and segmented

Olive oil – best quality

Cashews – roughly chopped

Fresh coriander leaves – optional

Nam Jim Paste

2 french shallots, chopped

2 cloves garlic

3 fresh long green chillies – seeded, chopped

2 fresh coriander roots, chopped

1 tsp finely grated fresh ginger

2 tbsp brown sugar

50g unsalted roasted cashews

1/3 cup lime juice, approximately

1 tablespoon fish sauce, approximately

Cashew Nam Jim:  Blend shallots, garlic, chilli, coriander root, ginger sugar and cashews until mixture forms a paste.  Transfer to a small bowl: stir in juice and fish sauce to taste.

Season steak then cook to your liking – a little rare is always tastier so I usually cook it for 4 minutes each side.  While the steak is resting, combine rocket and blood orange segments on the plate with a drizzle of olive oil (you won’t need a dressing as the nam jim performs this task).  Place slices of beef on top of salad then spoon Nam Jim on to steak, sprinkle with chopped cashews and a sprig of coriander to finish.

 

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