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the Ingredients
Instructions
Spice up your World Cup party with this quick and authentic recipe for Brazilian Steak Salad!
- Set up your barbecue for grilling (direct method) to a high heat and allow to pre-heat.
- 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.
- Barbecue the pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut into bitesize chunks.
- 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.
- Barbecue the steak to your liking, then allow to rest for 5 minutes before slicing thinly on an angle across the steak.
- Toss all the barbecued ingredients together with the dressing and baby spinach and season to taste.
- 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.
- Set up your barbecue for grilling (direct method) to a high heat and allow to pre-heat.
- Barbecue the pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut into bitesize chunks.
- 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.
- Barbecue the steak to your liking, then allow to rest for 5 minutes before slicing thinly on an angle across the steak.
- Toss all the barbecued ingredients together with the dressing and baby spinach and season to taste.
In the kitchen:
At the barbecue:
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