Summer means gorgeous weather and a wealth of fresh ingredients. This al fresco-friendly salad will help you make the most of both.
Ingredients
- 225-250g (7½-8oz) rump steak
- Oil, for brushing
For the salad
- ½ head Chinese leaf, finely sliced
- 3 spring onions, finely sliced
- 1 carrot, thinly sliced
- 6 radishes, thinly sliced
- 2 tbsp freshly chopped coriander
For the dressing
- 4 tbsp sweet chilli sauce
- Zest and juice of a lime
- 1 tbsp light soy sauce
For the garnish
- 25g (1oz) roasted peanuts, shelled and skinned
- Handful of fresh mint leaves
Method
- 1. Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6 minutes each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.
- 2. Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well.
- 3. Using a sharp knife, cut the cooked steak into thin slices and arrange on the top of the salad. Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves and serve immediately.
Nutritional info
Nutritional info (per serving): Calories: 360, sugar: 22g, fat: 12g, saturates: 4g, salt: 2.3g
Chef's tip
The dish is part of a paid for advertorial by Tesco. See more
Tesco recipes on delicious. or visit Tesco Real Food.