The BBC Good Food logo
BBQ rainbow beef salad served on a plate

BBQ rainbow beef salad

By
Rating: 5 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr resting
  • Easy
  • Serves 6

The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our Asian-inspired dressing

  • Healthy
Nutrition: Per serving
NutrientUnit
kcal281
fat17g
saturates4g
carbs7g
sugars6g
fibre6g
protein21g
salt0.4g
Advertisement

Ingredients

Method

  • STEP 1

    Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.

  • STEP 2

    Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins. 

  • STEP 3

    Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.

Goes well with

Recipe from Good Food magazine, August 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.4 ratings

Sponsored content