Beef steak with cashew nam jim and Asian greens
800g thick-cut beef rump steak
1 tbsp peanut oil
350g gai lan
270g buk choy, trimmed, quartered and halved
100g snow peas
4 green onions, thinly sliced into long strips
¼ cup (40g) unsalted roasted cashews, chopped coarsely
¼ cup loosely packed fresh coriander sprigs
Cashew nam jim
2 eschalots (50g), chopped
2 cloves garlic
3 fresh long green chillies, seeded and finely chopped
2 fresh coriander roots, finely chopped
1 tsp finely grated fresh ginger
2 tbsp grated dark palm sugar
50g unsalted roasted cashews
⅓ cup (80ml) lime juice
1 tbsp fish sauce
Make cashew nam jim: Blend the eschalot, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
Trim fat from steak. Rub steak with oil; season. Cook steak on a heated char-grill plate (or barbecue or grill) on medium-high heat for 4 mins each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 mins.
Meanwhile, trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for a minute.
Place separated buk choy on top; steam for a further 2 mins. Add snow peas and gai lan leaves; steam for a further 2 mins or until vegetables are just tender. Serve vegetables with thickly sliced steak; drizzle with steak resting juices. Spoon nam jim on steak.
Top with green onion, nuts and coriander.