Healthy lunch recipe for 6 people, takes only 6 mins; recipe has sirloin steak, ginger, garlic clove, lime, sesame oil, soy sauce, bird's eye chillies, little gem lettuce, radish, carrot, cucumber, spring onion, avocado and mixed sesame seeds.
BBQ rainbow beef salad
Course: Healthy lunch
Servings
6
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Spring Onion: 3 spring onions, finely sliced
- Carrot: 3 carrots, peeled and finely sliced
- Lime: 2 limes, juiced
- Soy Sauce: 1 tbsp low-salt soy sauce
- Sesame Oil: 2 tbsp sesame oil
- Cucumber: 1/2 cucumber, cut into ribbons using a peeler
- Avocado: 1 large ripe avocado, sliced
- Little Gem Lettuce: 4 Little Gem lettuces
- Ginger: thumb-sized piece ginger, finely grated
- Radish: 12 radishes, thinly sliced
- Sirloin Steak: 2 x 250g sirloin sirloin steaks, fat trimmed
- Bird'S Eye Chillies: 3 red bird's eye chillies, 2 finely chopped, 1 finely sliced
- Mixed Sesame Seeds: 1/2 tbsp mixed sesame seeds
Directions
- 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 bywhiskingtogether the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
- Put the steaks on thebarbecueand 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.
