Thai Beef Salad

After an indulgent weekend or week away, I like to come home and make some simple healthy salads for dinner. This is the first of several different ones, using different types of protein and refreshing flavours. I make a nice big batch, then have leftovers for lunch the next day!

photo 2-3

Ingredients

1 bag of baby spinach
½ red onion
4 spring onions
¼ large cucumber
½ punnet cherry tomatoes
Fresh sprouts

200g of steak per serving – I used ½ a 500g steak in the picture above
1 tbsp coconut oil
½ tsp ground cumin

2 tbsp olive oil
Juice of 1 lime
A dash of tabasco sauce
Handful of fresh coriander
Salt and pepper

Directions 

In a bowl, place the baby spinach. Finely chop the red onion and the spring onion, and add to the bowl. Halve the cherry tomatoes and roughly dice the cucumber and throw into the bowl along with the sprouts.

To prepare the steak season with salt, pepper and ground cumin. Heat the coconut oil in a frying pan. Once hot, place the steak in the pan. Cook for 3-4 minutes per side, depending on how you like it! Once done, place on a plate and allow to rest for 5 minutes. This will help keep the juices in when you slice it.

To make the dressing, combine the olive oil, lime juice, tabasco sauce and some salt and pepper. Pour over the salad and toss well to combine. Serve the salad onto a plate and sprinkle with chopped coriander.

Slice the steak into thin strips and place next to the salad. Garnish with some fresh lime. Zesty and refreshing!