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Beef salad

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Ingredients

For the dressing

2 garlic garlic
(peeled and roughly chopped)
1 Red chillies Red chilli
(deseeded and chopped)
2 tsp tsp icing sugar icing sugar
50 ml ml vinegar vinegar
2 limes lime
(juice only)
1 pinches pinch salt salt

For the salad

2 ribeye steak ribeye steak
2 carrots carrot
(trimmed and peeled)
0.5 cucumbers cucumber
(trimmed, peeled and deseeded)
200 g g tomatoes tomato
(sliced in half)
6 radishes radish
(trimmed and finely sliced)
1 red onions red onion
(peeled and finely sliced)
3 spring onions spring onion
(trimmed and shredded)
1 bunches bunch coriander coriander
(roughly chopped)
1 bunches bunch mint mint
(leaves only, shredded)
1 handfuls handful baby leaf salad baby leaf salad
125 g g cashew nut cashew nut
(roughly chopped)
rapeseed oil rapeseed oil
salt salt
black pepper black pepper

Sour and crunchy beef salad

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15 min
(17)

Method

Celebrity chef Tony Singh created this colourful salad recipe to showcase some of the finest Scottish product, like our Scotch Beef ribeye steaks.

  1. Begin by cooking the steaks. Place a griddle or frying pan over a high heat and add a dash of oil. Fry the steaks for 3 minutes on each side (for medium rare- cook for longer if desired).
  2. Once cooked to your liking, remove the steaks from the heat and season well with salt and pepper. Set aside and leave to rest.
  3. For the dressing, use a pestle and mortar to grind the garlic, chilli and a pinch of salt to a paste.
  4. Add the sugar, vinegar and lime juice and stir well.
  5. Shred the carrots and cucumber and add to a bowl. Tip in the tomatoes, radishes, onions, herbs and salad leaves along with most of the dressing. Toss well to combine, sprinkling over the chopped nuts.
  6. Slice the steak into thick chunks at an angle. Arrange the salad across a platter and top with the slices of steak. Drizzle over the remaining dressing and serve immediately.

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