Indonesian Steak Salad

Instructions

1. 1

   In a blender or food processor, combine peanut butter, coconut milk, fish sauce, lime juice, brown sugar, cumin, coriander, chili flakes, salt, and black pepper. Blend until smooth and set aside.

   Tip: Peanut sauce can be made ahead and refrigerated for up to 24 hours.

2. 2

   In a small bowl, whisk together 2 tablespoons of water and 1 tablespoon of cornstarch. Add to the peanut sauce and whisk until smooth.

   Tip: If the sauce is too thick, add a little more water. If it's too thin, add a little more cornstarch.

3. 3

   In a large bowl, combine the sliced red onion, bell peppers, and cucumber.

   Tip: Toss with a little water to prevent browning.

4. 4

   Grill or pan-fry the steak until cooked to desired doneness.

   Tip: Use a meat thermometer to ensure the steak reaches a safe internal temperature of 60°C (140°F).

5. 5

   Slice the steak into thin strips and add to the bowl with the vegetables.

   Tip: Toss to combine.

6. 6

   Drizzle the peanut sauce over the salad and toss to coat.

   Tip: Adjust the amount of sauce to taste.

7. 7

   Garnish with mint leaves and toasted peanuts.

   Tip: Add a sprinkle of chili flakes on top for extra flavor.