Spicy beef salad

Ingredients (serves 4)

• 600g beef scotch fillet steaks
• 2 tsp olive oil
• 1 x 100g pkt baby Asian greens
• 1 x 250g punnet cherry tomatoes, halved
• 1 Lebanese cucumber, halved, thinly sliced diagonally
• 55g (1 cup) trimmed bean sprouts
• 1/2 cup fresh coriander leaves
• 4 slices wholegrain bread, to serve

• Dressing

• 1 long fresh red chilli, deseeded, finely chopped
• 2 fresh coriander roots, washed, trimmed, finely chopped
• 2 tbs rice vinegar
• 2 tbs fresh lime juice
• 1 tbs brown sugar

Method

1. Preheat a chargrill on high. Rub both sides of beef evenly with oil and season with salt and pepper. Add the beef to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, to make the dressing, place the chilli, coriander root, vinegar, lime juice and sugar in a small bowl and stir until the sugar dissolves.
3. Combine the Asian greens, tomato, cucumber, bean sprouts and coriander leaves in a large serving bowl. Top with beef and drizzle over the dressing. Serve with bread, if desired.

Notes

• Prep: 10 mins (+ 5 mins standing time)

Source

Good Taste – November 2006, Page 48
Recipe by Chrissy Freer