With the scent of summer most definitely in the air this aromatic, zesty salad is light and refreshing, layering protein-rich marinated beef with delicious fresh salad leaves, vegetables, herbs, and a gorgeous spicy dressing.
To make the dressing stir together lime juice, fish sauce, tamari, ginger, garlic, coconut sugar, chilli and sesame oil and coconut oil.
Place the beef in a glass or ceramic dish, pour half the dressing over and mix well. Marinate the meat in the fridge for at least 30 minutes, but preferably for a few hours. Set the rest of the dressing aside.
Cook the steak on a preheated BBQ or chargrill pan for 2-3 minutes per side, transfer to a plate, cover with baking paper and rest for 10 minutes.
Divide the salad leaves, vegetables, chilli and herbs between 4 wide bowls, and toss some dressing through each.
Thinly slice the beef across the grain and lay it over the salads. Drizzle with the remaining dressing and serve immediately with lime wedges.
This salad makes a great lunch or picnic dish. Put the prepared dressing, salad and cooked beef in three separate containers and assemble just before serving.
The recipe would also work very well with chicken thighs, salmon, prawns or tofu replacing the beef.
Try topping the dish with a handful of sesame seeds, or chopped cashews, macadamias or almonds.