Description
Steak salad, packed with asian inspired flavour
Ingredients
Scale
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