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.


  • 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


  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.



Calories Per Serving

385 kcal

Macros Per Serving


25 g

of which saturates

6.9 g


9.1 g

of which sugars

6.4 g


-2 g


30 g