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Beef salad

Simon Rimmer from Great Food Live
With a sweet and salty dressing and strips of grilled beef, this spicy salad makes a great late summer starter

Beef salad

Method

1. To make the dressing, blend all the ingredients in a food processor until smooth.

2. For the salad, season the steaks with salt and pepper and cook on a hot griddle pan for 1 minute on each side. Leave the meat to rest for 2 minutes before slicing thinly.

3. Add the remaining ingredients and toss together, pour over the dressing and mix through.

4. Place the salad on the plate and serve with a wedge of lime and some fresh coriander leaves.

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Serves: 6

Prep: 20 min
Cook: 5 min

Ingredients
2 stalks Lemon grass, chopped
1 tsp Fish Sauce
2 limes, juice only
1 garlic clove, chopped
1 bunch coriander stalks, chopped
3 Shallots, chopped
15g Palm sugar
1 tsp Olive oil
Salt, to taste

For the salad

2 x 225g rump steaks
1/2 Cucumber, halved lengthways and cut into batons
3-4 Spring onions, sliced
2 red bird's eye chillies, finely sliced
1 handful Watercress
1 green papaya, coarsely grated
fresh coriander leaves
wedge of lime