This super healthy chipotle steak salad is great for a low carb lunch or dinner with plenty of fresh vegetables and oodles of flavour. Cucumber, avocado, tomato & lettuce with a zingy dressing and chipotle marinated steak. What more do you need?
Ingredients
1 tsp Chipotle Chilli Paste
350g (12oz) sirloin steak
1 tbsp. fish sauce
2 tsp sesame oil
juice of 1 lime
1 lemongrass stalk, tender white part only, finely chopped
¼ cucumber, finely chopped
2 spring onions, thinly sliced
1 baby gem lettuce, torn into pieces
1 avocado, flesh sliced thinly
4 cherry tomatoes, quartered
a handful of coriander leaves, roughly chopped
a handful of mint leaves, roughly chopped
a handful of peanuts, crushed
salt and freshly ground black pepper
How To Make
Rub the chipotle chilli paste into the steak and leave for 15 minutes.
In a bowl, make the dressing by mixing together the fish sauce, sesame oil, lime juice and thinly sliced lemon grass. Add the cucumber and spring onions and leave aside.
Meanwhile, separate all the lettuce leaves and slice the bigger leaves into bite-sized chunks.
Heat a griddle pan until smoking hot.
Add the steak and leave without moving it for 2 minutes. Flip and repeat for medium rare, or a little longer if you like your steak well done.
Leave to rest for 5 minutes before slicing thinly.
Meanwhile, add the avocado, tomatoes, lettuce, coriander and mint to the dressing and mix well.
Place the dressed salad in a bowl, season with salt and pepper, then top with steak and sprinkle with crushed peanuts.