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Steak Salad with Aromatic Dressing
Serves 4. Preparation time. 15 minutes.
Cooking time. Rare: 2 minutes on each side.
Medium Rare: 3-4 minutes on each side.
Medium: 5-7 minutes on each side.
Ingredients. 4 x 175g/6oz lean flat iron, rump or picanha steaks.
Salt and freshly milled black pepper.
5ml/1tsp Chinese five spice powder.
15ml/1tbsp rapeseed or olive oil.
100g/3½oz bean shoots, rinsed.
150g/5½oz pack baby sweetcorn, halved lengthways and blanched.
1 small red onion, peeled and finely sliced.
50g/2oz toasted pine nuts or unsalted cashew nuts.
30ml/2tbsp freshly chopped coriander.
For the Aromatic Dressing.
1 x 5cm/2inch piece fresh root ginger, peeled and grated.
30ml/2tbsp sweet chilli sauce.
Grated zest and juice of 2 limes.
10ml/2tsp caster sugar.
10ml/2tsp fish sauce. optional.
Method. 1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside.
2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil.
3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.
4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently.
5. Pile the salad on to a large plate and serve immediately.
For quantities to serve 10 visit www.simplybeef and lamb.co.uk