A steak salad with Asian flavours
Method
- Cook the steaks on a preheated, lightly oiled ridged grill (or BBQ) to medium, seasoning once sealed. Set aside to rest, before finely slicing on the diagonal.
- Combine the spring onions, sugar, ginger, garlic, chillies, rice vinegar, soy, olive oil and seasonings until the sugar has dissolved.
- Toss the remaining ingredients with dressing to taste in another bowl.
- Then arrange the sliced steak around a plate (or two), sprinkle generously with the dressing and mound the salad in the centre, serving any extra salad on the side.
Ingredients
- 2 x 180 gm steaks, trimmed of all fat & sinew
- olive oil spray
- sea salt & freshly ground pepper
- 4 spring (green) onions, finely chopped
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, finely chopped
- 2 small red chillies, finely chopped
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- ¼ cup olive oil
- 1 red onion, very finely sliced
- 8 cherry tomatoes, quartered
- ½ telegraph (continental) cucumber, finely sliced on the diagonal
- a handful of coriander sprigs
- a handful of bean shoots
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.