150g baby corn, blanched and cut in half lengthways
150g green beans, blanched
1 red onion, cut into thin wedges
1/4 cup sweet chilli sauce
2 tablespoons white vinegar
2 tablespoons oil
2 tablespoons chopped mint
2 tablespoons chopped coriander
1 teaspoon grated lime or lemon rind
1/4 cup roasted unsalted peanuts, for garnish
Method
CUT the PHILLY into ten slices, then halve each slice diagonally. Place the PHILLY triangles on a lined baking tray.
Spray with oil and bake in a hot oven 200°C for 10 minutes or until golden
CHARGRILL or barbecue the steak for 5-8 minutes, or to your liking. Allow to rest 3 minutes before thinly slicing
ARRANGE the lettuce, corn, beans, onion, PHILLY and beef on serving plates. Whisk together the chilli sauce, vinegar, oil, herbs and lemon rind to form a dressing.
Drizzle over the salad and scatter with peanuts. Serve immediately
Tips & Hints
Lamb backstraps or chicken fillets can be used instead of steak.
