Slaw Salad with Marinated Veneto Veal

Serves: 4 

Prep Time: 15 minutes

Cooking Time: 15 minutes 

Ingredients:

• 400g Veneto Veal Medallions
• 2 garlic cloves
• 1 stalk lemongrass, white part, finely sliced
• 1/2 long red chilli, chopped 
• 1/2 bunch coriandeer, stems, roots and leaves seperated 
• 1 tbsp olive oil 
• 1/4 wombok, finely shredded 
• 1 corn cob, steamed until tender
• 50g baby kale leaves 
• 2 tbsp fish sauce 
• 2 tbsp lemon juice 
• 2 tbsp brown sugar

To Serve:

• Fried Shallots 
• Toasted peanuts, roughly chopped
• Coriander leaves
• Lemon wedges 

Method:

1. Place medallions on a plate. Pound garlic, lemongrass, chilli, coriander root and chopped stems in a mortar and pestle until it forms a paste. Stir oil into paste. Spread paste over beef and leave to marinate while you prepare the salad ingredients.
2. Chargrill veal on a bbq hot plate or chargrill pan for 3 minutes per side. Rest and slice. Cut kernels off corn cob.
3. Place wombok, corn kernels, and kale in large bowl. Mix fish sauce, lemon and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour remaining sauce over rested sliced beef.
4. Top salad with veal, shallots, peanuts, coriander leaves and lemon wedges.