- 300 g beef eye fillets
- 3/4 cup chopped coriander
- 1/2 cup roasted peanuts
- 1 pinch salt
- 1 tablespoon olive oil
- 2 tablespoon sesame oil
- 2 tablespoon balsamic vinegar
- 1/2 tablespoon soy sauce
- 2 teaspoon sugar
- 1 tablespoon chili flakes optional
Preparing: Use the rolling pin or food processor to crush the peanuts. chop the coriander. Mix the sesame oil, balsamic vinegar, soy sauce and sugar in a small bowl.
Cooking the steaks: Season the steaks with a pinch of salt on both sides. Add the olive oil to the frying pan over medium heat. Cook each steak for about 4.5 to 5 minutes. Slice the steaks.
Mixing the ingredients: Mix the peanuts, coriander, sliced steaks and dressing. Sprinkle some chilli flakes (optional). Serve.
- Steak: while eye fillet is very tender but can be expensive, feel free to use any type of steak you prefer.
- Peanuts: I discovered that skinless peanuts work best for this recipe. You can easily find pre-toasted skinless peanuts at the store, and all you need to do is give them a rough crush. You can even use a food processor or blender on a low setting; there's no need to use a rolling pin.
- Balsamic vinegar: Balsamic vinegar offers a light, slightly fruity flavor that's ideal for salad dressings. However, you can also opt for rice vinegar as an alternative.
- Sugar: You can modify the amount of sugar to suit your personal taste.
Calories: 754kcal | Carbohydrates: 16g | Protein: 42g | Fat: 61g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Cholesterol: 92mg | Sodium: 579mg | Potassium: 822mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1613IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 4mg