This is one of my all time favourite summer recipes and I make it often for David and myself when we want something really healthy and also great if you are watching your weight as there is no fat in it apart from a light spray of olive oil for cooking the steak. Once again, I always only use the very best ingredients in the market. I would much rather have a small serve of a really tender, beautiful steak than a huge piece that is so tough you can hardly digest it.
INGREDIENTS:
500 g trimmed rump steak
1/2 thinly sliced red onion (spanish)
2 lebanese cucumbers - peeled, halved and chopped
1 punnet cherry or grape tomatoes
1 bunch fresh coriander- chopped
small bunch fresh mint - chopped
iceberg lettuce
PREPARATION:
Heat barbecue or hot plate over high heat. Spray some olive oil spray on it and place the steak on top. Cook for several minutes on each side, turning only once. Do not overcook as this will dry the steak out and make it tough. Take off hot plate and let sit while you are making your salad and dressing. Combine the onion, cucumbers, tomatoes, coriander and mint in a large bowl. Cut your steak into very thin slices and add to the salad. Pour over half the dressing (recipe below) and toss through. Put the remaining dressing in a small jug to have on the table if your guests require more on their salad. I prefer my dressing without the fish sauce, but if you like it in other asian cooking, you will love it in here.
DRESSING:
1/3 cup sweet chilli sauce
1/2 cup lime juice
2 large teaspoons brown sugar
(optional) 1 large teaspoon fish sauce
In a small jar or bowl, mix all ingredients together to blend well.
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