Neven Maguire's Thai Steak Crispy Rice Salad

INGREDIENTS

• 1 Pack Simply Better Irish Angus Striploin Steaks
• 300g Cooked Simply Better Organic Thai Jasmine Rice
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tbsp. Simply Better Thai Red Curry Paste
• 2 Tsp. Cornflour
• 1 Carton Simply Better Handmade Peanut & Chilli Rayu
• 2 Tbsp. Simply Better Thai Pad Thai Sauce
• Juice of 1 Lime
• ½ Cucumber, halved, seeded & cut into wafer thin slices
• 1 Shallot, cut into wafer thin slices
• 50g Fresh Mixed Herb Leaves (a mix of basil, coriander & mint is ideal)
• 1 Carton Simply Better Irish Tomistar Tomatoes, quartered

METHOD

1. Remove the steaks from the packaging half an hour before you want to cook them, then season generously. Griddle or barbecue the steaks according to pack instructions – 2-3 minutes on each side for rare is about right. Transfer to a plate and leave to rest.
2. Toss the rice in a bowl with the oil and curry paste. Sprinkle over the cornflour and mix again to combine. Squeeze it into loose, squishy chunks and transfer to an air fryer in a single layer. Air fry at 200°C for 7-9 minutes until crisp and golden. Leave to cool.
3. Meanwhile, make the dressing, give the peanut & chilli rayu a good stir, then put half in a mini blender. Add the Pad Thai sauce and lime juice, then blitz to a smooth dressing.
4. Break the rice apart into small chunks and toss in a salad bowl with the cucumber, shallot, tomatoes, herbs and dressing. Cut the rested steaks into thin slices and arrange on top, then garnish with the extra peanut ragu to serve.

Neven's Top Tip: Alternatively, you can bake at 220°C (425°F/Gas Mark 7) for 8-10 minutes on the top shelf of the oven and it will get crispy on the outside but stay chewier on the inside.