Our Asian beef salad is a great solution for the Summer, super tasty and fresh.  Why not give it a try this weekend.

• Waitrose Soy & Black Pepper Flat Iron Steak 555g
• Carrot, sliced into ribbons (to make Carrot & Red Onion Pickle - point 1 in method)
• Red Onion (to make Carrot & Red Onion Pickle - point 1 in method)
• Vinegar - either Cider, Red Wine or White Wine (to make Carrot & Red Onion Pickle - point 1 in method)
  
• Caster Sugar (to make Carrot & Red Onion Pickle - point 1 in method)
• Beansprouts - Uncooked
• Baby Plum Tomatoes - Halved
• Spring Onions – Thinly Sliced
• Red Chilli – Thinly Sliced
• Fresh Mint – Finely Chopped
• Fresh Coriander – Finely Chopped
• Dressing (requires Soy Sauce, Honey, Zest & Juice of Lime, Sesame Oil)
  

1. First slice the red onion and mix with the carrot ribbons, then add to a small bowl of 1 part vinegar (Cider, Red Wine or White Wine), 1 part water and ½ part caster sugar, and mix well, leave to one side.
2. Next cook the Flat Iron Steak as per Pack Instructions, and while resting, make the Asian salad.
3. Add all salad ingredients (prepared as above), and the Carrot & Red Onion Pickle to a bowl.  Mix well.
4. To make the Asian dressing Mix together 1 part honey, 2 parts soy sauce, ½ part sesame oil and the zest and juice of one lime. Add to the Asian salad and mix well.
5. Place dressed Asian salad on a large plate, top with thinly sliced Soy & Black Pepper Flat Iron Steak and serve with Carrot & Red Onion Pickle.

Enjoy!