Thai Steak salad

Ingredients:

2 Skirt Steaks

Marinade:

½ cup oil

1/3 bunch coriander, finely diced

½ chilli, finely diced

½ shallot, finely diced

2 tbsp soy sauce

1 tbsp sesame oil

Dressing:

2 tbsp fish sauce

2 tbsp soy sauce

1 tsp sugar

1 tbsp sesame oil

1/3 bunch coriander

½ shallot, finely diced

½ chilli, finely diced

Salad:

1 punnet cherry tomatoes, cut into quarters

2 capsicums, cut small

½ purple cabbage, finely diced

2 sprigs spring onion, finely diced

1/3 cup crispy onions

½ cucumber, cut small

1/3 bunch coriander, finely diced

1/3 cup crushed peanuts

Dairy Free

Servings: 4

  1. The night before or morning of, start by combining all of your steak marinade ingredients in a zip lock bag. Then add your steaks and leave in the fridge to marinate.

  2. Combine all dressing ingredients in to a bowl and place to the side.

  3. Cut all your vegetables and place is a large bowl including the crispy onions.

  4. Heat a pan on high heat and once hot add your steak and cook to your liking. Let your steak rest for 5-10 minutes then slice against the grain.

  5. Add the dressing to your salad and mix really well. Portion in to bowls and top with steak and enjoy!

Instructions: