300g Rump Steak, seared and pan roasted rare
1 tbsp mint leaves
1 tbsp Coriander Leave
1 Stalk lean grass sliced thin (tender part only)
1 Large Shallot, thinly sliced
200g Mixed salad leaves
Dressing
6 kaffir lime leaves
4 cloves garlic finely chopped
5 smallgreen chillies, deseeded and sliced
1 tbsp, fish sauce
2tbsp Lime juice
2 tsp palm sugar
Fresh red chilli shreds and coriander leaves for garnish
Pound garlic and chillies in a mortar
Add fish sauce, sugar and lime juice. Stir until well blended adding the lime leaf shreds to the dressing.
Slice beef into thin strips and combine with the sliced shallot, lemon grass, mint, coriander and mixed salad leaves.
Pour over dressing, tossing lightly and set out on a serving platter garnishing with chilli shreds and additional coriander leaves
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
From Hagen's:
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers
Method