Hot and Spicy Beef Salad
.jpg)
Description
A fresh and spicy way to serve fine steak.Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
2
The salad:
The dressing:
- 2 x 100g sirloin steaks, trimmed a little
- Vegetable oil for brushing
- 100g/4oz green beans, trimmed
- 75g/3oz cucumber, deseeded
- 3 small tomatoes, quartered
- Handful of coriander leaves
- 1 bag Bistro style leaves (150g, e.g. Red Chard, beetroot and lamb’s lettuce)
The dressing:
- 1 red chilli, deseeded
- Zest and juice of 1 lime
- 1tbsp vegetable oil
- 1 teaspoon Thai fish sauce
- 1 teaspoon caster sugar
Methods/steps
The salad:
Preheat the grill to high.
Brush the steak on both sides with the oil, then season well.
Cook under the hot grill for 8-10 minutes, turning once until the steak is cooked to your liking.
Set aside to rest for 3 minutes before slicing.
Cook the beans in boiling salted water for 3 minutes or until just tender.
Drain, refresh in cold water and drain again.
Cut the cucumber into thick slices then mix with the beans, tomatoes and coriander leaves.
Scatter over the salad leaves.
The dressing:
Whisk together all the ingredients.
Toss the vegetables, sliced steak and salad leaves together and divide between two plates.
Drizzle a little dressing over each, and serve straight away.
Preheat the grill to high.
Brush the steak on both sides with the oil, then season well.
Cook under the hot grill for 8-10 minutes, turning once until the steak is cooked to your liking.
Set aside to rest for 3 minutes before slicing.
Cook the beans in boiling salted water for 3 minutes or until just tender.
Drain, refresh in cold water and drain again.
Cut the cucumber into thick slices then mix with the beans, tomatoes and coriander leaves.
Scatter over the salad leaves.
The dressing:
Whisk together all the ingredients.
Toss the vegetables, sliced steak and salad leaves together and divide between two plates.
Drizzle a little dressing over each, and serve straight away.
Reviews
Additional Tips