SERVES 2 – 4 | EASY | 45 MINUTES:
Things you’ll need:
1 x 400ml Tin coconut cream
Zest and juice of 1 lime
2cm Piece lemongrass, finely grated
1 Garlic clove, peeled and finely grated
Salt, to taste
Knob of butter
Olive oil, to fry
Salt and freshly ground black pepper, to taste
2 Sirloin steaks
FLASH FRIED GREENS
Sesame oil, to fry
½ Bunch kale (about 300g), stems removed and leaves chopped
½ Garlic clove, peeled and minced
Pinch dried chilli flakes
Lime halves, to garnish
For the coconut rice, bring the 200ml water and coconut cream to a boil in the 20cm Italiano Sauce pot and add the rice. Boil until all the water is absorbed, adding more water if the pot runs dry and the rice isn’t cooked, then allow to stand for 15 minutes. Combine the rice with the remaining rice ingredients and season well with salt.
For the steak, heat the 24cm Italiano Frying pan over medium high heat and add the butter and oil. Rub your steak generously with salt and freshly ground black pepper. Fry the steaks in the pan until cooked to your liking (2 minutes per side for rare; 3 – 4 minutes per side for medium and 4 – 5 minutes per side for well done).
For the flash fried greens, heat a little sesame oil in the 28cm Wok over high heat. Just before the oil smokes, add the kale and flash fry, about 1 – 2 minutes. Add the garlic and chilli flakes and season to taste.
Allow the steak to rest, 10 minutes on a wooden board before slicing. Add the rice to bowls, top with steak slices and flash fried greens. Serve with lime wedges for squeezing.