BBQ Steak Salad with Thai Viniagrette
INGREDIENTS
STEAK SALAD
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500g beef grilling steaks
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3 baby cucumbers, peeled lengthways using a peeler
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2 cups gem lettuce
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50g rocket leaves
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1 carrot, peeled lengthways using a peeler
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1 peach or nectarine, pitted, thinly sliced
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2 radishes, thinly sliced
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1 cup small fresh mint leaves
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1 cup fresh coriander leaves
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Salt and black pepper
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Chef Stone's Secret Spice™️
THAI VINAIGRETTE
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2 tablespoons chopped shallot
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1 tablespoon grated peeled ginger
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1/4 cup fresh lime juice
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4 tablespoons olive oil
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2 tablespoons fish sauce
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1 red birdseye chilli, finely chopped
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1 teaspoon caster sugar
METHOD
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Brush Steaks with oil and season with salt, black pepper and secret spice. Grill steaks on a preheated BBQ Grill for about 4 minutes on both sides or until a meat thermometer reads 56°C in the centre. Allow steak rest before carving.
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To make the Thai vinaigrette, in a blender, blend lime juice, olive oil, fish sauce, ginger, shallots, chilli and sugar until smooth. season with salt, black pepper and secret spice and pulse a few more times.
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Arrange the gem lettuce leaves, rocket leaves, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette. Enjoy!