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Wholesome Lunch
main dish

BBQ rainbow beef salad

The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our tangy soy dressing

26 min
281 kcal
14 ingredients

sirloin sirloin steaks, fat trimmed — 2 x 250g.

ginger, finely grated — 1

garlic clove, finely grated — 1

limes, juiced — 2

sesame oil — 2 tbsp.

low-salt soy sauce — 1 tbsp.

red bird’s eye chillies — 3

Little Gem lettuces — 4

radishes, thinly sliced — 12

carrots, peeled and finely sliced — 2

cucumber — ½

spring onions , finely sliced — 3

large ripe avocado , sliced — 1

mixed sesame seeds — ½ tbsp.

Details

STEP 1

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.

STEP 2

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.

STEP 3

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.

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