Thai Style Beef Salad

Fresh, fast, fabulous. A perfect meal any time of day. Don’t be put off by the long list of ingredients in the salad, you can use whatever you have and chop and change to your taste and it will still be gorgeous.

For the best results, take your meat out of the fridge at least one hour, (preferably two) before you cook it so it is close to room temperature and rest it on a cake cooling rack rather than on a plate so it can get air from all sides.

handful of baby spinach

2 carrots, julienned

2 sticks celery, finely sliced

½ red pepper, finely sliced

½ yellow pepper, finely sliced

1 red chili, finely sliced

large handful coriander, leaves only

small handful mint leaves

½ punnet cherry tomatoes, halved

½ avocado, sliced

big handful raw chashews

2 eye fillet steaks

salt and pepper

olive oil

dressing

juice of 1 lime

2 tbspn olive oil

1 tspn light soy sauce

1 tspn balsamic vinegar

Heat a non stick fry pan to medium heat and toast the cashews until they begin to brown, turning frequently. Set cashews aside. Heat the same pan to maximum temperature. Rub the steaks with olive oil and season with salt and pepper. Sear the steaks, turning every 15 seconds until cooked to your liking (3-4 minutes total for average thickness steaks for medium doneness). Allow the steaks to rest (preferably on a cooling rack for 5 minutes) then slice.

Combine all ingredients for salad. Add cashews. Mix together dressing, pour over and toss to combine. Top with slices of steak.