Thai-Style Steak Salad
2 people
Preparation time: 10 minutes
Cooking time: 15 minutes
3-4 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp light olive oil
1 small garlic clove, minced
1 tbsp finely chopped fresh coriander
1 tsp sugar
Pinch flaky salt
Handful cherry tomatoes, halved
1 carrot
1 avocado, sliced
1/2 cucumber
Leaves from 2-3 sprigs of mint
1-2 tbsp chopped peanuts
1 beef sirloin or ribeye steak
1 red chilli, deseeded
salt and pepper
- For the dressing, combine the lime juice, fish sauce, olive oil, 1/2 red chilli (minced), small garlic clove, coriander, sugar and a pinch of salt into a small bowl or jug. Set aside until needed.
- For the steak, heat a large pan on medium heat. While the pan is heating, brush the steak on both sides with oil and then season with plenty of salt and pepper.
- Once the pan is hot, cook the steak to your preferred doneness. (For rare, approx. 2 minutes on either side. For medium rare, 3-4 minutes on either side. For medium, 4-6 minutes on either side).
- Remove the steak from the pan and place on a plate covered with a pot lid or foil and allow to rest.
- While the steak is resting, put 200g of rinsed and drained watercress into a large bowl. Dress the watercress with half of the dressing and toss to coat. Then, arrange the watercress on a serving dish and top with cherry tomatoes.
- Julienne or slice the carrots and add to the salad.
- Use a vegetable peeler to slice cucumber ribbons and arrange these on the salad, along with the sliced avocado.
- Slice the steak and arrange on top of the salad.
- Drizzle over the remaining dressing then garnish with mint leaves, chopped peanuts and sliced chilli.
When served with sirloin steak, a single serving yields approximately 30g of protein, 21g of carbs, 32g of fat with 7.5g of that being saturated fat, and 492 kcal.
If served with ribeye steak, a single serving contains approximately 530 kcal, 41g of protein, 21g of carbs, 32g of fat with 7g of that being saturated fat.
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