- Serves: 4
- Recipe Category: Meat beef
-
Products in this recipe:
Lime & Coriander Dressing, Coriander Pesto, Chilli & Garlic Seasoning
You Will Need:
Method:
Dressing
Shake together in a screw top jar and leave in the fridge.
Salad
Season the steaks with Chilli & Garlic Seasoning, drizzle and turn in olive oil.
Leave at room temperature for 20 - 30 minutes (the Chef's term for this is 'tempering the meat', it ensures flavour absorbance and even cooking.)
Pan-fry the steaks in a ribbed griddle pan over high heat to medium rare.
Remove the steaks to a wooden board and cover with foil, shiny side towards the meat. Leave to stand for 5 - 10 minutes in order for the juices to settle.
Slice the meat against the grain into thin slices. Scrape the sliced steak (and any juices) into a mixing bowl. Toss with the dressing and sliced spring onions.
Add a little olive oil to a small pan and flash-fry the cherry tomatoes until bright red and beginning to burst. Season with Chilli & Garlic Seasoning.
Line a large plate with torn rocket and mint leaves.
Top with dressed meat mixture, cherry tomatoes and toasted nuts.
Chilli Beef Salad with Cashew Nuts
A robust, filling salad, ideal for a warm summers day or evening. The secret lies in cooking the meat correctly, therefore do read the instructions carefully.- Serves: 4
- Recipe Category: Meat beef
-
Products in this recipe:
Lime & Coriander Dressing, Coriander Pesto, Chilli & Garlic Seasoning
You Will Need:
Method:
Dressing
Shake together in a screw top jar and leave in the fridge.
Salad
Season the steaks with Chilli & Garlic Seasoning, drizzle and turn in olive oil.
Leave at room temperature for 20 - 30 minutes (the Chef's term for this is 'tempering the meat', it ensures flavour absorbance and even cooking.)
Pan-fry the steaks in a ribbed griddle pan over high heat to medium rare.
Remove the steaks to a wooden board and cover with foil, shiny side towards the meat. Leave to stand for 5 - 10 minutes in order for the juices to settle.
Slice the meat against the grain into thin slices. Scrape the sliced steak (and any juices) into a mixing bowl. Toss with the dressing and sliced spring onions.
Add a little olive oil to a small pan and flash-fry the cherry tomatoes until bright red and beginning to burst. Season with Chilli & Garlic Seasoning.
Line a large plate with torn rocket and mint leaves.
Top with dressed meat mixture, cherry tomatoes and toasted nuts.