Steak Salad with Aromatic Dressing (From Kingston Guardian)

Steak Salad with Aromatic Dressing

in Freetime

Serves 4. Preparation time. 15 minutes.

Cooking time. Rare: 2 minutes on each side.

Medium Rare: 3-4 minutes on each side.

Medium: 5-7 minutes on each side.

Ingredients. 4 x 175g/6oz lean flat iron, rump or picanha steaks.

Salt and freshly milled black pepper.

5ml/1tsp Chinese five spice powder.

15ml/1tbsp rapeseed or olive oil.

100g/3½oz bean shoots, rinsed.

150g/5½oz pack baby sweetcorn, halved lengthways and blanched.

1 small red onion, peeled and finely sliced.

50g/2oz toasted pine nuts or unsalted cashew nuts.

30ml/2tbsp freshly chopped coriander.

For the Aromatic Dressing.

1 x 5cm/2inch piece fresh root ginger, peeled and grated.

30ml/2tbsp sweet chilli sauce.

Grated zest and juice of 2 limes.

10ml/2tsp caster sugar.

10ml/2tsp fish sauce. optional.

Method. 1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside.

2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil.

3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.

4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently.

5. Pile the salad on to a large plate and serve immediately.

For quantities to serve 10 visit www.simplybeef and lamb.co.uk