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:

1. Mix the ginger, cilantro, garlic, chili, soy sauce and orange juice. Pour over the striploin steaks and leave to marinate for 2 hours.
2. Remove the steaks from the liquid, and heat the grape seed oil over high heat.
3. Sear the steaks until brown on both sides.
4. Once cooked to medium rare, approximately 2 minutes on each side, remove from the heat and allow to rest.
5. In a large bowl mix the apple, broccoli, walnuts, blue cheese, endive leaves, spinach and honey yogurt.
6. 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

www.peller.com

@chefparsons