Aged Sirloin Steak with Thai Salad and Toasted Hazelnuts

Seared aged sirloin steaks served with a vibrant Thai-inspired salad, aromatic dressing, and crunchy toasted hazelnuts.

Seafood High Protein Steak Dinner Party Thai

Estimated Nutrition

Calories

931

kcal / serving

3724 kcal total

Carbs

20.4g

per serving

81.6 g total

Fat

60.6g

per serving

242.4 g total

Protein

77.2g

per serving

308.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

tbsp

Soy Sauce

Fruits

piece

Asian Pear

peeled and finely chopped

0.5

piece

Coconut

half shaved, half grated

piece

Lime

juice only

Meat

piece

Sirloin Steak

300g each, aged

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Coriander

fresh leaves

tbsp

Mint

fresh leaves

tbsp

Sesame Seed

clove

Garlic

crushed

tbsp

Mint

chopped fresh leaves for dressing

tbsp

Coriander

chopped fresh leaves for dressing

tbsp

Hazelnut

toasted, roughly chopped

OilsFats

tbsp

Olive Oil

Vegetables

0.25

piece

Red Cabbage

thinly sliced

piece

Red Onion

small, thinly sliced

tbsp

Ginger

finely grated

piece

Red Chilli

finely chopped

Method

Top steak with salad and garnish with hazelnuts and lime halves.

Season 300g steaks with salt and pepper and rub with oil.

Cook steaks on a hot griddle pan to your preference.

Rest the meat for a time equal to the cooking duration.

Combine cabbage, onion, pear, coconut, coriander, mint, and sesame seeds in a bowl.

Pound dressing ingredients in a pestle and mortar to form a rough paste.

Mix the dressing into the salad immediately before serving.

Slice the steak and arrange it on a serving dish.