Celebrity chef Tony Singh created this colourful salad recipe to showcase some of the finest Scottish product, like our Scotch Beef ribeye steaks.
Sour and crunchy beef salad
Ingredients
2
servings
-
For the dressing
- 2
- 1
- 2 tsp
- 50 ml
- 2
- 1 pinch
-
For the salad
- 2
- 2
- 0,5
- 200 g
- 6
- 1
- 3
- 1 bunch
- 1 bunch
- 1 handful
- 125 g
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Preparation
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).
Once cooked to your liking, remove the steaks from the heat and season well with salt and pepper. Set aside and leave to rest.
For the dressing, use a pestle and mortar to grind the garlic, chilli and a pinch of salt to a paste.
Add the sugar, vinegar and lime juice and stir well.
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.
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.
