Steak salad
Looking for a simple midweek meal? Try this super succulent steak salad with plum tomatoes and olives. It's quick, easy and full of flavour
Thai-style BBQ bavette salad
Serves 4
Easy
Prep:
Cook:
For the very best bavette, light the barbecue ensuring most of the coals are piled up at one end and leave only a couple of coals on the other side
Skip to ingredients
- 200g bavette steak
- 3 tbsp fish sauce
- 3 limeszested and juiced
- 2 tsp soft light brown sugar
- 1 red chillifinely chopped
- 1 garlic clovefinely grated
- 1 lemongrass stalkouter woody edges removed, finely chopped
- 100g green beans
- 100g cherry tomatoeshalved
- ½ red onionfinely sliced
- ½ cucumberhalved lengthways, seeds removed, sliced
- 100g carrotcut into matchsticks
- 120g moolicut into matchsticks
- 20g mintleaves picked
- 15g thai basilleaves picked
- 65g salted peanutsroughly chopped
Nutrition: per serving
- kcal236
- fat12g
- saturates3g
- carbs12g
- sugars9g
- fibre5g
- protein19g
- salt3.3g
Method
step 1
Bring the steak out of the fridge an hour before you want to start cooking to allow it to come to room temperature. Make the dressing by whisking together the fish sauce, lime zest and juice, sugar, chilli, garlic and lemongrass in a large bowl. Season with a small pinch of salt and plenty of black pepper.
step 2
Cook the beans in a pan of salted boiling water for 2-3 mins until just tender, then put into a bowl of iced water.
step 3
Put all the chopped vegetables into the bowl with the dressing and leave to sit in the fridge while you cook the steak.
step 4
Cook the steak on the barbecue for 3-4 mins on each side for medium-rare – you may need to adjust the time depending on how thick the steak is. If you have a meat thermometer, you want it to reach 52-55C. Leave it to rest for 15 mins, then slice against the grain.
step 5
Toss the herbs and peanuts through the salad just before serving. Arrange on a platter, then arrange the steak over the top.
