Ingredients
2 x 100g sirloin steaks, trimmed
a little vegetable oil for brushing
100g/ 4oz green beans, trimmed
75g/ 3oz cucumber, deseeded
3 small tomatoes, quartered
handful coriander leaves
1 (150g) bag Bistro style leaves (eg Red Chard, beetroot
and lamb’s lettuce)
For the dressing:
1 red chilli, deseeded and chopped
zest and juice of 1 lime
1 tbsp vegetable oil
1 tsp Thai fish sauce
1 tsp caster sugar
Method
Preheat the grill to high. Brush the steak on both sides with the oil, then season well. Cook under the hot grill for 8-10 mins, turning once until the steak is cooked to your liking. Set aside to rest for 3 mins, before slicing.
Cook the beans in boiling salted water for 3 mins or until just tender. Drain, refresh in cold water and drain again. Cut the cucumber into thick slices then mix with the beans, tomatoes and coriander leaves. Scatter over the salad leaves.
Whisk together all the dressing ingredients. Toss the vegetables, sliced steak and salad leaves together and divide between two plates. Drizzle a little dressing over each, and serve straight away.
Cooks tip: As an extra why not serve this recipe with crusty bread.
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