Steak Salad

Serves: 2 Ingredients: For the salad:

• a handful of pine nuts
• 2 handfuls of mixed salad leaves
• a handful of mint leaves, chopped
• a handful of coriander leaves
• a small bunch of scallions, trimmed and finely sliced
• ½ small cucumber, thinly sliced

For the dressing:

• 2 garlic cloves, crushed
• ½red chilli, finely chopped(more if you want a big kick)
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp agave

• 2 x 200 grump or striploin steaks (about 2cm thick), removed from the fridge 15 minutes, before cooking
• olive oil
• salt and pepper

Method:

1. Preheat the oven to 180°C/350°F/gas 4.Spread the pine nuts on a baking tin and bake for 5–10 minutes or until toasted, turning halfway through. Set aside to cool (but leave the oven on for the steaks).
2. Heat a grill pan or frying pan over a high heat. Rub both sides of each steak with a little olive oil. Season the steaks and place them in the pan. Cook for 2 minutes on each side. Lay the steaks in an ovenproof dish, cover with foil and place in the oven for 5–10 minutes.
3. When the steaks are cooked to your liking, remove them from the oven and allow them to rest for 5 minutes. Meanwhile, place all of the salad ingredients in a large serving bowl.
4. Place all of the dressing ingredients in a jar with a lid and shake well to combine. Pour the dressing over the salad and toss well.
5. Use a sharp knife to cut the cooked steaks into thin strips. Arrange the steak strips on top of the salad and serve without delay.