Smacked cucumber and beef salad

Ingredients:

1 tbsp canola oil, or other high-smoke-point oil

700g piece of beef fillet, trimmed and patted dry

1½ tsp cumin seeds

1½ tsp Sichuan peppercorns

6 Lebanese cucumbers (about 650g)

1 small red onion, halved and very thinly sliced

80g (½ cup) roasted, unsalted peanuts, chopped or crushed

Large handful coriander sprigs

Steamed medium-grain rice, to serve

Dressing

3 garlic cloves, finely chopped

1 tbsp chilli oil

2½ tbsp sesame oil

1 tbsp caster sugar

2 tbsp light soy sauce

80ml (⅓ cup) Chinkiang vinegar

Method:

Preheat the oven to 200˚C, fan-forced. Heat an oven-proof frying pan over high heat, then add the oil. Season the steak all over with salt, then add to the pan and cook, turning occasionally, for 5–6 minutes or until well-seared all over. Transfer the pan to the oven, then cook for 12–15 minutes until medium-rare, or until cooked to your liking. Remove the steak from the pan, then cool to room temperature.

Heat a small, heavy-based frypan over medium-low heat, then add the cumin seeds and peppercorns. Cook, tossing the pan often, for about 3 minutes or until fragrant. Cool, then transfer the spices to a mortar or an electric spice grinder, then crush with a mortar or briefly blitz until very coarsely ground.

For the dressing, combine all the ingredients in a bowl and whisk to combine well, and set aside.

Working with one cucumber at a time, place it on a board, then smack it all over using a rolling pin or meat mallet to crack the cucumber open. Trim the ends, then cut the cucumber into pieces about 2cm. Add to the dressing in the bowl.

Cut the cooled beef into thin slices, then add to the dressed cucumber with the onion, peanuts, and coriander. Gently toss to combine, then pile onto a serving platter, tray, or into a large bowl. Serve with plenty of steamed rice.

← Previous Post Next Post →