Preparation
Mix the soy sauce, olive oil, garlic and chilli together in a bowl. Put the beef in the marinade and toss until evenly coated, then leave to marinate for 30 minutes at room temperature.
While the beef is marinating, make the dressing. Mix together the soy sauce, lime juice, oil and honey in a small dish until thoroughly combined and set aside until required.
Peel and cut the cucumber into batons, slice the radish very thinly and finely chop the spring onions.
Drain the beef from its marinade and pat dry on kitchen paper. Add a dash of oil in a frying pan and place over a high heat, then add the steaks to the pan. Cook for 4 - 5 minutes (or longer if you prefer), turning frequently, then remove from the pan and set aside to rest for 5 minutes.
Pour the dressing into the same frying pan and warm gently over a medium-low heat - be careful not to boil the dressing. Add the frozen peas to the pan, then remove the pan from the heat and allow them to defrost in the warm liquid.
Mix together the salad leaves, cucumber, radishes, spring onions and herbs in a large bowl and pour over two thirds of the dressing. Toss well to coat, then divide the salad between plates.
Season the beef generously with salt and pepper and drizzle over the remaining dressing. Slice very thinly and arrange evenly over the salad, serving immediately.
This steak salad recipe makes the perfect meal if you're looking for something a little lighter, as it's low carb but packed with flavour and strips of juicy pink steak. Pair with a glass or two of our Cimarosa Californian Zinfandel Rosé for the perfect wine match.