Danielle's Cabin Crew Blog
Ingredients (serves 4)
4 T-bone steaks
1/3 cup sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup lime juice
3 Lebanese cucumbers
1 cup coriander leaves
1 1/3 cups jasmine rice, cooked, to serve

Place steaks into a ceramic dish. Combine sweet chilli sauce, fish sauce, sugar and 2 tablespoons of lime juice in a bowl. Pour over steaks. Turn to coat. Cover. Refrigerate for 15 minutes.

Meanwhile, using a potato peeler, peel cucumbers lengthways to form ribbons. Place into a bowl. Add coriander leaves and remaining 1 tablespoon of lime juice. Toss until well combined. Cover. Set aside.

Preheat a barbecue plate or frying pan on medium-high heat. Cook steaks, basting with marinade, for 4 minutes each side for medium or until cooked to your liking. Serve with rice and cucumber salad.
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All comments are welcome. But I am quiet sensitive so keep it clean, sweet and always in my favour!!