Ingredients :
- 90ml Filippo Berio Mild & Light Olive Oil
- 2 x 225g sirloin steaks, trimmed
- 3 tomatoes, deseeded and sliced
- 1 red onion, sliced
- 1 cucumber, deseeded and sliced into sticks
- 100g beansprouts
- 1 long thin red chilli, deseeded and sliced
- 3 tbsp chopped fresh mint
- Juice 1 lime
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
Instructions :
1. Heat 2 tbsp of the oil in a frying pan. Add the steak and cook for 4-5 minutes, turning once until brown on the outside and medium rare inside. Set aside.
2. Place the tomatoes, onion, cucumber, beansprouts, chilli and mint in a large bowl, add the remaining ingredients and mix well.
3. Thinly slice the steak. Divide the salad between four serving plates; spoon dressing into a small dish. Top each salad with the slices of steak. Serve immediately.
Cook's note :
Take the steak out of the fridge half an hour before cooking - this will make it much more tender when cooked. Brush with olive oil, season and cook as instructed.
