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BBQ steaks with spring peanut salad
BBQ steaks with spring peanut salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate weeknight dinners with our flavorful BBQ steaks and vibrant peanut avocado salad.
Ingredients:
  • 4 Graze Grass Fed Beef Scotch Fillet Steaks
  • 18.20 gm peanut oil
  • 1/2 green oak lettuce, leaves separated
  • 1 avocado, stoned, peeled, thinly sliced
  • 200g red and gold Perino tomatoes, halved
  • 80g bean sprout
  • 82.50 ml mint leaves
  • 82.50 ml coriander leaves
  • 1 long red chilli, thinly sliced (optional)
  • 40.00 ml rice vinegar
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 36.40 gm peanut oil, extra
  • 22.00 gm sweet chilli sauce
  • Chopped toasted peanuts, to serve
  • Fried shallots, to serve
Instructions:
  • Preheat a barbecue grill or chargrill on high. Season the steaks, drizzle with oil, and cook each side for 3-4 minutes until desired doneness. Transfer to a plate, cover loosely with foil, and let them rest for 5 minutes.
  • In a bowl, mix together lettuce, avocado, tomato, bean sprouts, mint, coriander, and optional chili.
  • Combine vinegar, ginger, garlic, extra oil, and sweet chili sauce in a screw-top jar. Shake vigorously to mix well. Drizzle the mixture over the avocado in the bowl.
  • Plate the steaks and salad individually. Top the salad with peanuts and fried shallots before serving.

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