Oh yes, this salad is as good as it looks.
Look, my old man wouldn’t touch this salad (he thinks lettuce is stupid and pointless, and if he wanted to eat leaves, he would go into the backyard and pick some off the tree). So there you go, I’m never going to win that war. However, this steak is cooked on the BBQ so he just puts a potato in tinfoil and bangs it in there with the steaks and has that instead of the salad, and I don’t have to cook two meals, because well – I’m lazy and can’t be arsed. Just a warning, I love chili so feel free to scale back on that ingredient if you think it would be too much for you.
1 carrot (sliced finely)
1/2 red capsicum (sliced finely)
2-3 cups of greens (lettuce, rocket – whatever you prefer)
1/2 red onion (sliced finely)
1/2 cup of toasted peanuts
1 small Lebanese cucumber (sliced finely)
1 good handful of coriander
2-3 red sliced red chilies (keep seeds if you like the heat)
2-3 large porterhouse beef (barbequed if possible)
1 teaspoon of brown sugar
Juice of 1 x lime
1/2 teaspoon of grated or minced ginger
1 tablespoon of soy sauce
2 tablespoons of fish sauce
a dash of sesame oil (optional)
Barbeque your steaks and set aside to rest.
Combine all the salad ingredients n your serving dish. Combine the dressing ingredients together and drizzle over the salad.
Slice the steak diagonally and place on top of the salad.