Skirt Steak & Spicy Cucumber Salad
Light Soya Sauce
Honey
Rice Vinegar
Cucumbers
Garlic
Ginger
Spring Onions
Bean Sprouts
Celery
Red Bell Pepper
Red Chili
Basil Leaves
Coriander
Mint Leaves
Skirt Steak
- Time : 30.0 mins |
- Calories: 595.0 kcal |
- Protein : 46.0 g |
- Fat : 35.0 g |
- Carb. : 25.0 g
Mise en Place
Prepare the vegetables as follows:
Cucumber; wash, dry, cut lengthwise, scoop out seeds and julienne
Celery; wash, dry and julienne
Red Bell Peppers; wash, dry and julienne
Spring onions; wash, dry and julienne
Coriander; wash, dry and roughly chop
Basil, Fresh; wash, dry and roughly chop
Mint Leaves; wash, dry and roughly chop
Bean sprouts; wash and dry.
Cucumber; wash, dry, cut lengthwise, scoop out seeds and julienne
Celery; wash, dry and julienne
Red Bell Peppers; wash, dry and julienne
Spring onions; wash, dry and julienne
Coriander; wash, dry and roughly chop
Basil, Fresh; wash, dry and roughly chop
Mint Leaves; wash, dry and roughly chop
Bean sprouts; wash and dry.
Prepare Salad
Combine dressing ingredients in a bowl; Honey, Rice Vinegar, Light Soya Sauce, Ginger, Garlic, Red Chili, salt and pepper. Then mix in the rest of the vegetables for the salad (except the bean sprouts).
Grill the Steaks and Serve
Heat some oil in a pan. Once it’s hot enough, cook the steaks for around a minute or 3-4 on each side. Take them off the pan and let them rest for 5-10 minutes before serving. Slice the steaks and combine with the rest of the salad ingredients with the cucumber and dressing, just before serving. Top with the bean sprouts.