steak 2

Steak, Broccoli and Beetroot Salad


Cook vermicelli noodles according to packet instructions and blanch broccoli in boiling water.

Bring the steak to room temperature and coat in oil and season with salt and pepper. Cook on a high heat for 2 minutes each side for rarer steak or longer if you prefer more well done. Remove from heat and rest. In the same pan, add the beetroot and crushed peanuts, browning for 1 minute. Add the first measure of lemon juice and honey and cook until caramelised, about 5 minutes. Remove from pan and set aside. Slice the rested steak into strips.

Start building your salad by layering the spinach, vermicelli noodles, broccoli, caramelised beetroot, steak slices, coriander and chillies. Mix the second measure of lemon juice, coconut sugar, soy sauce and fish sauce together to make the dressing then drizzle over the salad. Serve garnished with extra peanuts.