Warm Thai Beef Salad – Cobram Estate AU

Ingredients

• 2 scotch fillet beef steaks, trimmed of excess fat
• 2 Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ red cabbage, very thinly sliced
• 2 green shallots, thinly sliced
• 1 bunch baby radishes, very thinly sliced
• 1/3 cup coriander leaves
• ¼ cup thai basil leaves
• ¼ cup salted roasted peanuts, roughly chopped
• 1 x quantity Thai Style dressing
• 1 long red chilli, thinly sliced
• white sesame seeds, toasted, to serve
• black sesame seeds, toasted, to serve
• lime cheeks, to serve