1 kg Royal Blue potatoes, unpeeled
400g rump steak
¼ cup coriander leaves, roughly chopped
¼ cup mint leaves, roughly chopped
100g mixed salad leaves, washed
¼ red onion, thinly sliced
2 cup bean sprouts
¼ red chilli, finely chopped
2 tbs sesame seeds, toasted
dressing
½ cup coconut milk
2 tbsp lime or lemon juice
¼ red chilli, finely sliced
2 tsp fish sauce
method
1. Boil, steam or microwave whole potatoes until tender. Drain.
2. Slice potatoes lengthwise.
3. Cook steak on both sides on a pre-heated barbecue plate. Leave to rest. Slice thinly.
dressing
Combine all dressing ingredients in a jar with a lid.
Mix all salad ingredients with the potatoes and beef. Fold the dressing through.
Sprinkle with sesame seeds to serve.
source: Cravings Magazine Volume 4