Ingredients

Marinade

• 1 clove of garlic
• 3 tbsp rapeseed oil
• 3 tbsp lime juice
• 2 tsp fish sauce
• 3 tbsp soy sauce
• 2 tsp brown sugar
• 2 rump steaks (approx. 250 g each)

Salad

• 2 cucumbers
• 200 g cherry tomatoes
• 1 red chilli pepper
• 2 spring onions
• 2 stalks of mint
• ½ bunch coriander
• 2 tbsp roasted cashews (optional)

Also

• Vegetable oil for frying

Preparation

For the dressing, peel and chop the garlic. Mix the liquids together with the garlic and sugar. It is best to blend with a blender, e.g. the ZWILLING Personal Blender, or a stick blender.

Brush both sides of the steaks with the marinade. Fold over the edge of a ZWILLING FRESH & SAVE Bag M so that the seal does not get dirty when filling. Put the steaks in, insert the marinating aid, seal, vacuum seal and marinate in the fridge for about 30 minutes. Set the remaining marinade aside and use it as salad dressing.

In the meantime, wash the salad ingredients and pat dry. Cut the cucumbers into quarters lengthwise, remove the core and cut the flesh diagonally into slices about 5 mm thick. Halve the cherry tomatoes. Halve the chilli lengthways, remove the seeds and core and chop finely. Clean the spring onions and cut into thin rolls. Pluck the leaves from the stems of the herbs. Cut the mint leaves into fine strips and chop the coriander. Mix the prepared salad ingredients, except for the herbs, with the rest of the marinade and set aside.

Remove the marinated steaks from the bag and fry in a hot pan with a little oil over a high heat on both sides for approx. 1-2 minutes to the desired doneness. Remove the steaks from the pan and let them rest, covered, for about 5 minutes.

Cut the steaks into thin strips with a sharp knife. For immediate serving, arrange on the salad and sprinkle with the fresh herbs and cashews. Or place in a ZWILLING FRESH & SAVE Box L, vacuum seal and enjoy at a later time.

Tip

If you don't like coriander, you can replace it with flat-leaf parsley.