By Megan Fizell, Feasting On Art
Serves 4
1 red chilli
3 tablespoons cider vinegar
500 grams (1 lb.) lean porterhouse steak
1 tablespoon rice vinegar
1/2 teaspoon Chinese five spice
1 teaspoon brown sugar
1 small head butter lettuce
Handful fresh mint
Handful fresh coriander (cilantro)
1 lime, juiced
1/2 teaspoon fresh ginger, minced
1. The night before serving salad, thinly slice the red chilli and place in a small bowl with the cider vinegar. Let sit overnight.
2. Remove any visible fat from the steak and place in a bowl.
3. Pour over the rice vinegar and cover with the Chinese five spice and brown sugar. Rub the spice and sugar into the meat and let sit for 20 minutes.
4. Place a skillet over high heat and begin to cook the steak, 2-3 minutes on each side. Remove from heat and let rest on a cutting board.
5. Clean the lettuce and herbs. Place one large lettuce leaf on each plate; add herbs and the pickled red chillies. Thinly slice the steak and add to each salad.
6. Mince the ginger and mix with lime juice. Drizzle 1 teaspoon over each salad. Roll the lettuce leaf around the salad and eat with hands.
