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Charred beef with shredded salad
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4 tbsp Cooks’ Ingredients Sweet Chilli Sauce
Juice of 2 limes
2 x essential Waitrose British Beef Rump Steaks, trimmed
1 tbsp olive oil
2 small courgettes
2 small carrots, peeled
1 ripe avocado, sliced
1 gem lettuce, sliced
75g radishes, trimmed and sliced
75g sugar snap peas, halved lengthways
50g essential Waitrose Salted Peanuts, chopped
Half a punnet of cress, washed
1. Stir together the sweet chilli sauce and lime juice, and set aside. Season the steaks and rub with the oil. Heat a griddle pan until smoking, then place the steaks on it and cook for 2 minutes each side until char lines appear and the steak is cooked to medium. Place on a plate to rest.
2. Using a vegetable peeler, pare thin ribbon strips of courgette and carrot, and arrange on a serving plate with the remaining prepared salad vegetables.
3. Slice the steak into strips and place on top. Sprinkle over the nuts and cress. Serve with the chilli and lime dressing.
Typical values per serving:
3.3mg iron per serving
This recipe was first published in September 2015.