Who doesn’t love a barbecue in Summer? But who doesn’t get fed up of the same old burgers and sausages? And not only that, they tend to be high calories, making it difficult for those watching what they are eating. Your barbecues will never be boring again when this steak is on the menu. This sizzling steak salad tastes just amazing, with the Asian-inspired salad dressing. And to top it off it will be well within anyone’s calories, leaving some room for a cheeky glass of wine.
Print
BBQ Rainbow Beef Salad
- Total Time: 26 minutes
- Yield: 6 1x
Description
Steak salad, packed with asian inspired flavour
Ingredients
2 x 250g sirloin sirloin steaks, fat trimmed
thumb-sized piece ginger, finely grated
1 garlic clove, finely grated
2 limes, juiced
2 tbsp sesame oil
1 tbsp low-salt soy sauce
3 red bird’s eye chillies, 2 finely chopped, 1 finely sliced
4 Little Gem lettuces
12 radishes, thinly sliced
3 carrots, peeled and finely sliced
½ cucumber, cut into ribbons using a peeler
3 spring onions, finely sliced
1 large ripe avocado, sliced
½ tbsp mixed sesame seeds
Instructions
- Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature.
- Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
- Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare.
- Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side.
- After cooking, cover and rest the meat for 5 mins.
- Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate.
- Slice the steak against the grain into thin slices and lay on top of the salad.
- Drizzle over any resting juices and the dressing.
- Garnish with the sesame seeds and the sliced red chilli.
- Prep Time: 20
- Cook Time: 6
Nutrition
- Calories: 281