TAMARIND AND GARLIC FLANK STEAK WITH GREEN MANGO SALAD

Serves
4-6
Prep
10mins
Cook
10mins
DIFFICULTY
easy
Ingredients
  • 1 piece flank steak (approx. 800g)
  • 6 cloves garlic, minced
  • 1 Tbsp tamarind paste
  • 1 Tbsp hot chilli sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • sea salt flakes and freshly-ground black pepper
  • 1 large green mango, cut into fine batons
  • ½ cup shredded coconut, toasted
  • 4 green shallots, finely sliced
  • 2 cup cooked rice vermicelli noodles
  • 1 long red chilli, finely sliced
  • ½ bunch mint leaves, torn
  • ½ bunch coriander leaves
  • 1 Tbsp sweet chilli sauce
  • juice of 2 limes
  • lime cheeks and cashews, to serve
Method
  • Combine the flank steak with the garlic, tamarind, hot chilli sauce, half the fish sauce and sesame oil. Mix well, then season with salt and pepper. Set aside for 10 minutes.
  • Mix the green mango, coconut, shallots, noodles, chilli and herbs in a bowl. Whisk the Sweet chilli sauce, lime juice and remaining fish sauce and sesame oil, then drizzle over.
  • Cook the steak over a hot charcoal grill for 8 minutes, turning several times, until medium-rare. Set aside to rest for 2 minutes, then carve and serve with the salad, lime and cashews.

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Judge – 2018 Sydney Royal Fine Food Show