THAI SIRLOIN BEEF, WILD SPRING SALAD WITH A SWEET CHILLI DRESSING

Ingredients

1 garlic clove, finely chopped
1 tbsp. Cilantro leaves
1 cilantro root, finely chopped
1 tbsp. Olive oil
100 g sirloin steak
2/3 cup spring mix salad
½ cup halved cherry tomatoes
1/3 cup sliced cucumber
3 tbsp. Green onion, finely chopped
sea salt/ fresh cracked pepper

Chilli dressing
1 tbsp. Thai fish sauce
1 tbsp. Lime juice
1 tbsp. Soy sauce
1 tsp. Red chilli, finely chopped

Method

• Combine the garlic, cilantro root, salt, pepper, and half the oil in a food processor. Spread the mixture over the steak.
  
• Heat the remaining oil in a heavy skillet over high heat. Add the steak and cook for about 4 minutes on each side, turning it once.
• Remove from the heat and allow to cool
  
• Arrange the lettuce, tomatoes, cucumber, and green onions on a plate
  
• To make the dressing, mix the fish sauce, lime juice, soy sauce and chilli.
  
• Cut the cooled steak into thin strips and arrange on top of the salad. Drizzle over the dressing, scatter with the cilantro leaves and serve immediately
  
  Serves 1/ Carb count 6 grams
  
  Recipes created by Executive Chef Frank Abbinante