Charred beef with shredded salad recipe
Steak and salad – how quintessentially British! Plus this delicious meal is two of your five a day.
Find more recipes like this at Waitrose.com.
Ingredients
- 4 tbsp sweet chilli sauce
- 2 limes (juiced)
- 2 rump steak, trimmed
- 1 tbsp olive oil
- 2 small courgettes
- 2 small carrots, peeled
- 1 ripe avocado, sliced
- 1 gem lettuce, sliced
- 75 g radishes, trimmed and sliced
- 75 g sugar snap peas, halved lengthways
- 4 tbsp chilli sauce
- 2 limes (juiced)
- 2 British beef rump steaks
- 1 tbsp olive oil
- 2 small courgettes
- 2 small carrots, peeled
- 1 ripe avocado, sliced
- 1 gem lettuce, sliced
- 75 g radishes, trimmed and sliced
- 75 g sugar snap peas, halved lengthways
- 50 g salted peanuts, chopped
- 1 Half a punnet of cress, washed
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Stir together the sweet chilli sauce and lime juice, and set aside. Season the steaks and rub with the oil. Heat a griddle pan until smoking, then place the steaks on it and cook for two minutes each side until char lines appear and the steak is cooked to medium. Place on a plate to rest.
- Using a vegetable peeler, pare thin ribbon strips of courgette and carrot, and arrange on a serving plate with the remaining prepared salad vegetables.
- Slice the steak into strips and place on top. Sprinkle over the nuts and cress. Serve with the chilli and lime dressing.
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