Serves: 1
Brazilian Steak Salad
Prep Time
25 min.
Cooking Time
15 min.
Method
Direct
Prep Time
25 min.
Cooking Time
15 min.
Method
Direct
Ingredients
- 500g ribeye steak
- 1 tbsp runny honey
- 5 tbsp soy sauce
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely shredded
- 1 pineapple, peeled, cored and cut into inch thick slices
- 2 yellow peppers, deseeded and quartered
- 2 red peppers, deseeded and quartered
- 1 red chilli, finely sliced
- 1 lime, juice of
- 1 orange, zest and juice of
- 2 tsp seasoned rice vinegar
- 50ml rapeseed oil
- 300g fresh baby spinach, washed
Instructions
- 01 Whisk together the honey, 2 tbsp of soy sauce, the garlic and ginger in a bowl, coat the steak with the mixture and allow to infuse (out of the fridge) for 20 minutes.
- 01 Set up your barbecue for grilling (direct method) to a high heat and allow to pre-heat.
- 02 Barbecue the pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut into bitesize chunks.
- 03 Make the dressing by whisking together lime juice, orange zest and juice, remaining 3 tbsp of soy sauce, vinegar, finely chopped chilli and the oil in a small bowl. Set aside.
- 04 Barbecue the steak to your liking, then allow to rest for 5 minutes before slicing thinly on an angle across the steak.
- 05 Toss all the barbecued ingredients together with the dressing and baby spinach and season to taste.
In the kitchen:
At the barbecue:
Ingredients
- 500g ribeye steak
- 1 tbsp runny honey
- 5 tbsp soy sauce
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely shredded
- 1 pineapple, peeled, cored and cut into inch thick slices
- 2 yellow peppers, deseeded and quartered
- 2 red peppers, deseeded and quartered
- 1 red chilli, finely sliced
- 1 lime, juice of
- 1 orange, zest and juice of
- 2 tsp seasoned rice vinegar
- 50ml rapeseed oil
- 300g fresh baby spinach, washed
