Grilled beef salad with chilli peanut dress­ing

serves / 4 prep / 30 min­utes cook / 10 min­utes

Central and North Burnett Times - - TASTE - Recipe by Chrissy Freer Photo by Taste Magazine

In­gre­di­ents

60ml ( 1⁄4 cup) fresh lime juice 1 1⁄2 tbsp gluten-free tamari 2 tsp olive oil 500g lean beef rump steak, fat trimmed 1 long fresh red chilli, de­seeded, finely chopped 1 tbsp chopped roasted un­salted peanuts 2 bunches as­para­gus, trimmed 1 baby cos let­tuce, trimmed, shred­ded 150g red cab­bage, shred­ded 1 cup trimmed bean sprouts 1⁄4 cup chopped fresh co­rian­der 2 tsp sesame seeds, lightly toasted 1. Com­bine lime juice, tamari and olive oil in a small bowl. Place half the dress­ing in a shal­low glass or ceramic dish, add the beef and turn to coat. Cover and set aside for 20 min­utes to mar­i­nate. Add the chilli and peanuts to the re­main­ing dress­ing and set aside. 2. Mean­while, steam the as­para­gus over a saucepan of boil­ing wa­ter un­til just ten­der. Drain. Re­fresh un­der cold wa­ter and drain. 3. Heat a char­grill pan or bar­be­cue grill over high heat. Drain beef, dis­card­ing ex­cess mari­nade, and lightly spray with oil. Cook for 2-3 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate, cover loosely with foil and set aside for 5 min­utes to rest. Slice the beef. 4. Com­bine the as­para­gus, let­tuce, cab­bage, sprouts, co­rian­der and sesame seeds in a large bowl. 5. Place beef on top of salad and driz­zle with the dress­ing.

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