Beef Salad with Asian Flavours

A fresh, low-carb salad bursting with flavours from Thailand. Topped with cooked, sliced steak – this is an ideal summer dinner.

Ingredients

• 1 TB olive oil, plus extra to drizzle
• 250g Athleat grass-fed rump steak, fat removed
• 1 large cucumber
• handful coriander
• handful mint, finely chopped
• ½ red onion, peeled and very thinly sliced
• 1 small red chili, seeds removed and finely sliced
• 1 lemongrass, minced
• 2 tsp fish sauce
• small pinch sweetener
• 1 lime, halved

Method

1. Preheat the oven to 160°C.
2. Heat the olive oil in a large pan and grill the steaks on both sides until cooked medium. Remove and set aside on a board to rest.
3. Shave long ribbons from the length of the cucumber using a vegetable peeler. Place the cucumber into a bowl along with the remaining ingredients. Squeeze over the lime juice and drizzle a little olive oil over the salad, tossing well to coat. Divide between two serving plates.
4. Slice the steak against the grain and serve on top of the salad.