I used to think having steak in a salad was a waste. And at over a fiver a head I still do, however there’s no denying that Chilli Steak Salad from the Hairy Dieters is a cracking effort. Don’t forget to leave your steak to rest for a few minutes and strain those lovely meat juices into your salad. The kick from the chilli and the ginger alongside this is delightful!
If you like the sound of this, check out thai beef salad from the Hairy Dieters’ second book, which is also lush lunchtime tucker.
Recipe: Chilli Steak Salad
Calories: 322 (if serving 2), 161 (if serving 4)
Serves: 2 (as a main course) or 4 (as a starter)
Book: Hairy Dieters – Good Eating
Prep time: Approx 25 minutes
Cooking time: Approx 5 minutes
- 400g sirloin steak
- 100g salad leaves, such as rocket, watercress, baby spinach
- 12 radishes (quartered)
- ½ a cucumber (halved lengthways and cut very thinly)
- 4 spring onions (halved widthways then shredded)
- A small bunch of coriander (chopped)
- Flaked sea salt
- Ground black pepper
For the salad:
- 2 garlic cloves, finely chopped
- 15g chunk of fresh root ginger (peeled and grated)
- 1-2 red chillies, finely chopped (deseeded if you like)
- 2 tbsp fish sauce
- Freshly squeezed juice of 1 lime
- 1 tsp caster sugar
Cost per portion: Approx £5.43
Mix together all the salad dressing ingredients, stirring until the sugar has dissolved. Season to taste with salt and pepper and set aside.
Heat a griddle pan as hot as you can get it. Trim the steak of any visible fat, season with salt and pepper, and cook on the griddle for 2-3 minutes on each side or according to taste – although medium rare is probably best for this dish. Leave to rest for a few minutes on a board.
Arrange the salad ingredients on a large platter or individual plates.
Slice the steak into thin strips. Pour any meat juices into the dressing and stir. Arrange the meat on top of the salad, pour over the dressing and serve.