Warm eggplant, beef and snake bean salad

Cooking Salads Warm eggplant, beef and snake bean salad

The crisp texture of snake beans plays with the succulent steak and eggplant to create a winning meal.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Preheat a barbecue or char-grill pan until hot. Brush steak with 2 teaspoons oil and season to taste with salt and pepper. Barbecue, turning regularly, for 13-15 minutes or until cooked to your liking. Remove from heat. Cover and set aside to rest in a warm place.
  2. Meanwhile, cook beans in a saucepan of boiling salted water for 2-3 minutes or until tender. Drain and refresh in iced water then drain again. Toss eggplant with remaining oil and barbecue over high heat, turning once, for 6 minutes or until tender.
  3. Combine herbs, shallots, garlic, fish sauce and lime juice in a large bowl.
  4. To serve, thinly slice steak then layer among plates with herb mixture, eggplant and snake beans.

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450g piece sirloin steak, at room temperature
1 1/2 tbsp peanut oil
1 bunch snake beans, halved
6 Japanese eggplant, halved lengthways
1 1/2 cups coriander leaves
1 1/2 cups mint leaves
6 shallots, thinly sliced
1 clove garlic, crushed
1/4 cup fish sauce
1/3 cup lime juice

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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