14 mins
Not Too Tricky
serves 2
About the recipe
This super-quick steak salad is crunchy, zingy and juicy – it’s textures galore!
Ingredients
300g higher-welfare rib-eye steak
sesame oil
2 tablespoons low-salt soy sauce
2 tablespoons sweet chilli sauce
2 limes
3 spring onions
250g sugar snap peas
½-1 fresh red chilli
1 bunch of coriander (30g)
1 tablespoon toasted sesame seeds
Top Tip
Try mangetout instead of sugar snaps, or throw in some basil instead of coriander if you have a bag open in the fridge.
Method
- Ahead of time, get the steak out of the fridge and let it come up to room temperature.
- Rub the steak with ½ a tablespoon of sesame oil and season with a pinch of sea salt and black pepper. Place a large non-stick frying pan on a high heat and, once it’s screaming hot, cook the steak for 6 minutes, turning regularly, or until cooked to your liking. Leave it to rest on a board for at least 5 minutes.
- In a large serving bowl, mix together 1 tablespoon of sesame oil with the soy and sweet chilli sauces. Finely grate in all the lime zest, squeeze in the juice from 1½ of them, reserving the remaining half. Remove 1 tablespoon of the dressing to drizzle over the steak later.
- Trim the spring onions, then shred with the sugar snap peas, chilli (deseed if you like) and coriander, stalks and all, reserving a few pretty leaves for garnish, then toss into the dressing.
- Slice the steak and arrange it on top of the salad. Drizzle over the reserved dressing, then sprinkle over the sesame seeds and coriander leaves. Serve with lime wedges, for squeezing over.
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