Spicy Sambal Grilled Grass-Feb Rib Steak
with Balinese Green Bean, Coconut & Cashew Salad
Cooking time
30 minutes
Servings
2/4
Calories
1430 /serving
In Bali, a richly enticing salad of green beans and coconut is known as lawar. Once you toss in lacinato kale and roasted cashews for extra heartiness, you’ve got the perfect tropical accompaniment for steak—hot off the barbecue with a hot chili glaze.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Shallot (or onion)
- 2 Limes
- 400g Green beans (or string peas)
- 1 Bunch of lacinato kale
- 15ml Sambal oelek
- 25g Shredded coconut
- 160g Jasmine rice
- 30ml Sweet chili sauce
- 25g Roasted cashews
Contains: Cashews • Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
BBQ (or pan)
Total Fat
74 g
Saturated Fat
28 g
Sodium
680 mg
Total Carb
120 g
Sugars
24 g
Protein
81 g
Fibre
15 g
Preparation
Toast the cashews, coconut & cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the cashews and coconut. Toast, stirring often, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds on an angle.
- Halve, peel and thinly slice the shallot; place in a bowl of water.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Juice the limes.
Blanch the green beans
- Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Grill the steak
- In a small bowl, combine the sambal oelek (add ½ for medium spicy) and chili sauce.
- Pat the steak* dry; season with S&P.
- Add to the BBQ (or pan) and grill, occasionally brushing with the sambal mixture, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the green beans, shallot (drain before adding), cashews, coconut, lime juice, 2 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
- Divide the rice, salad and steak between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
