The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our tangy soy dressing
Prep:20 mins
Serves 6
2 x 250g sirloin sirloin steaks, fat trimmedthumb-sized piece ginger, finely grated1 garlic clove, finely grated2 limes, juiced2 tbsp sesame oil1 tbsp low-salt soy sauce3 red bird’s eye chillies, 2 finely chopped, 1 finely sliced4 Little Gem lettuces12 radishes, thinly sliced3 carrots, peeled and finely sliced½ cucumber, cut into ribbons using a peeler3 spring onions, finely sliced1 large ripe avocado, sliced½ tbsp mixed sesame seeds
STEP 1Remove 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.STEP 2Put 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.STEP 3Arrange 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.
