Nutrition and extra info
Nutrition: Per serving
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
The same shape, but smaller than…
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
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 by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
Put the steaks on the barbecue and 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.
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