Ginger, Cilantro and Garlic Beef Salad |
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Prep Time: 2 Minutes Cook Time: 4 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Flavour is the star in this Asian-inspired entrée salad, made with striploin steaks and hearty vegetables. Courtesy Jason Parsons. Ingredients:
4 (6 ounce) steaks, stiploin |
1 tablespoon ginger, finely chopped |
2 tablespoons cilantro, roughly chopped |
1 tablespoon garlic, finely chopped |
2 teaspoons pepper, finely chopped red chili |
1/2 cup soy sauce |
1/2 cup orange juice |
1 tablespoon grapeseed oil |
2 cups apples, peeled, seeded & diced |
2 cups broccoli, blanched |
1 cup walnuts, toasted |
1 cup blue cheese, diced |
1 cup endive, belgian |
1 cup spinach, baby |
1/2 cup plain yogurt |
1 tablespoon honey |
Directions:
1. Mix the ginger, cilantro, garlic, chili, soy sauce and orange juice.
2. Pour over the striploin steaks and leave to marinate for 2 hours.
3. Remove the steaks from the liquid, and heat the grapeseed oil over high heat.
4. Sear the steaks until brown on both sides.
5. Once cooked to medium rare, approximately 2 minutes on each side, remove from the heat and allow to rest.
6. In a large bowl mix the apple, broccoli, walnuts, blue cheese, endive leaves, spinach.
7. Mix together honey and yogurt.
8. Toss salad with honey and yogurt dressing.
9. Gently mix and divide salad evenly between four plates.
10. Slice the rested steak and top each salad.
11. Serve immediately.
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