Salads
Highland beef salad
A hearty salad brimming with South-East Asian flavours. Great as a lighter barbecue dish or a quick supper.
Ingredients
- 1 x 300g/10½oz sirloin or fillet steak
- salt and freshly ground black pepper
- 25ml/1fl oz rapeseed oil
- 1 red chilli, finely chopped
- 1 tbsp palm sugar
- 2 garlic cloves, sliced
- 2 tbsp fresh coriander, plus extra for the salad
- 2 tbsp fresh mint
- 1 tsp fish sauce
- 1 tbsp soy sauce
- 1 lime, juice and zest
- 1 round lettuce
- 50g/1¾oz sugar-snap peas, halved
- 6 radishes, sliced
Method
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Preheat a barbecue or griddle pan to hot.
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Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through.
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To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest.
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Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad.
Highland beef salad