Flavour is the star in this Asian-inspired entrée salad, made with striploin steaks and hearty vegetables.
Ginger, cilantro and garlic beef salad
Ingredients:
- 4 6-oz. striploin steaks
- 1 tbsp finely chopped ginger
- 2 tbsp roughly chopped cilantro
- 1 tbsp finely chopped garlic
- 2 tsp finely chopped red chili
- ½ cup soy sauce*
- ½ cup orange juice
- 2 cups diced apple
- 2 cups blanched broccoli
- 1 cup toasted walnuts
- 1 cup diced blue cheese
- 1 cup Belgium endive leaves
- 1 cup baby spinach
- ½ cup plain yogurt
- 1 tbsp honey
Method:
- Mix the ginger, cilantro, garlic, chili, soy sauce and orange juice. Pour over the striploin steaks and leave to marinate for 2 hours.
- Remove the steaks from the liquid, and heat the grape seed oil over high heat.
- Sear the steaks until brown on both sides.
- Once cooked to medium rare, approximately 2 minutes on each side, remove from the heat and allow to rest.
- In a large bowl mix the apple, broccoli, walnuts, blue cheese, endive leaves, spinach and honey yogurt.
- Gently mix and divide evenly between four plates. Slice the rested steak and top each salad. Serve immediately.
Makes 4 portions
*Be sure to use gluten-free soy sauce if you want to make this recipe gluten-free!
Courtesy Jason Parsons