Rare Beef and Cashew Thai Salad

Masterchef Peter Vickery


2 x 200gm Alexander Downs Scotch Fillet Steak
2 cups Unsalted Roasted Cashews
1 Lebanese cucumber, cut in half lengthwise, deseeded and sliced into half rounds
1 punnet cherry tomatoes, sliced in half
1 green apple, sliced into fine juliene
3 Spring onions, thinly sliced on the diagonal
1 bunch coriander leaves
1 bunch mint leaves
2 bundles cellophane noodles or similar, soaked in water for 10 mins. Drain well and use scissors to cut noodles into short lengths



1 lime, juiced
1 chilli, seeded and finely sliced
1 crushed garlic clove
2 tbsp fish sauce
1 tsp brown sugar



  1. Mix Olive Oil, Salt, and Pepper in a bowl, add the steaks and massage well
  2. Heat BBQ or grill pan until smoking, then sear steaks for 3 minutes per side, remove from heat and rest for at least 3 minutes.
  3. Combine dressing ingredients and half the cashews in a food processor and pulse until a rough wet paste is formed. Taste, it should be hot, sour, salty and sweet all at once.
  4. Combine all the salad ingredients, the noodles, the remaining whole cashews and the dressing in a bowl, gently mix. Transfer salad to a serving platter, finely slice the steaks and lay across the salad, garnish with coriander sprigs.
  5. Serve as either individual lettuce cups or in a bowl as part of a Thai banquet.


How to cook the perfect Alexander Downs steak

Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices). Steak should be at room temperature.
Rather than oiling the pan, brush the steak with oil to prevent it sticking.
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.
Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.
Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.