Lemongrass Beef and Salad Skewers

, from Issue #63. December, 2015
Photography by Manja Wachsmuth.
Lemongrass Beef and Salad Skewers

These skewers are bursting with fresh herbs and a vibrant Asian dressing. Use a combination of forks for a relaxed but stylish presentation. 


400 grams sirloin steak
olive oil
sea salt and ground pepper
2 tablespoons lime juice
2 tablespoons fish sauce
½ - 1 long red chilli, seeded and finely chopped
1 stalk lemongrass, finely grated (I use a fine Microplane grater)
1 teaspoon caster sugar
To assemble
1 carrot, peeled
3 large radishes, julienned
½ small telegraph cucumber, julienned
handful each mint and coriander leaves
zest 1 lime
¼ cup roasted cashew nuts

16-20 assorted forks 


Rub the beef with a little oil and season both sides.

Heat a sauté pan until very hot then cook the steak for 2-3 minutes each side until well browned but still rare in the centre. Transfer to a plate and rest for 10 minutes. Cut on an angle to create long thin slices of beef.

Dressing: Whisk all the ingredients in a large bowl then add the beef, turning to coat. Set aside for 10 minutes.

To assemble: Lift the beef out of the dressing and lay flat on a board. Top each slice with carrot, radish, cucumber and a pile of herbs. Bring the two ends of the beef slice together and spear with a fork through both sides of the beef to secure.

Arrange on a serving platter. 

Chop the lime zest and cashew nuts together then sprinkle over the top. Serve with a bowl of Sriracha or other chilli sauce for dipping if desired. Makes 16-20.

Serve with Blood Orange Slushy.