Asian-style beef salad

Serves: 4
Time to make: 20 mins , plus marinating

Total cost: $ 16.40 / $ 4.10 per serve

(at time of publication)

Ingredients

Dressing/marinade
2 tablespoons sweet chilli sauce
1 tablespoon salt-reduced soy sauce
1 tablespoon wine vinegar
1 tablespoon sesame oil
400g thickly cut (2.5-3cm) lean rump steak
2 tablespoons lime or lemon juice
Salad
½ telegraph cucumber, halved lengthwise, sliced
1 red, orange or yellow capsicum, sliced
1-2 spring onions, thinly sliced
3-4 cups mesclun or mixed salad greens
¼ cup chopped fresh coriandercilantroX
½ avocado, diced

Instructions

1 Measure dressing ingredients into a screw-top jar. Shake to combine.

2 Place steak in a plastic bag then add half the marinade mixture. Massage bag to cover steak with marinade then set aside for 20-30 or more minutes (or refrigerate overnight). Add lemon or lime juice to the remaining marinade in jar. Shake to combine then set aside.

3 In a large bowl toss all the salad vegetables except avocado.

4 Preheat barbecue to a high heat and lightly oil the hotplate. Remove steak from marinade and place on the hotplate. Cook for 2-3 minutes each side or to your preference. Remove steak from hotplate and allow to rest for about 5 minutes before cutting into 5mm slices.

5 While steak rests, peel and slice avocado then toss with other vegetables and half the remaining dressing. Arrange salad greens on individual plates or on a platter. Fan steak slices over greens and drizzle with the remaining dressing. Serve immediately.