| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 garlic clove crushed
- 1 tsp brown sugar
- 1 lime juice only
- cup ¼white wine vinegar
- 1 fresh chilli seeded and finely chopped
- A few drops of Thai fish sauce or light soy sauce
- 4 cups salad greens
- A third of a cucumber halved and sliced
- 1 carrot thinly julienned
- 1 onion sliced into half rings
- 5 radish sliced
- 15 g pack fresh coriander
- 2 x 100-140g/4-5oz fillet steaks
- A handful of chopped roasted peanuts
Ingredients
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Instructions
- Pickle the carrots in the white wine vinegar for 10-15 min (you can do this for an hour for stronger taste)
- Whisk together the garlic clove, brown sugar, lime juice and the chili. Add the Thai fish sauce. Toss the herb salad with the cucumber, onion, pickled carrots, radishes and the torn coriander leaves. Divide between 2 plates.
- Pan fry the steaks, trimmed of fat, for 4-5 minutes each side, rest, slice thinly and put on top of the salad. Tip the steak juices into the dressing, pour over the salad and scatter with the roasted peanuts