BBQ steak salad with Thai vinaigrette

Ready in just 30 minutes, this quick and easy BBQ steak salad is a weeknight winner.

The ingredient of BBQ steak salad with Thai vinaigrette

1. 500g beef grilling steaks (such as porterhouse, rump or Scotch fillet)
2. 2 heads baby gem lettuce, leaves separated
3. 60g Coles 4 Leaf Salad
4. 3 baby cucumbers, shaved lengthways with a mandolin or vegetable peeler
5. 1 carrot, peeled, shaved lengthways with a mandolin or vegetable peeler
6. 1 peach or nectarine, pitted, thinly sliced
7. 2 radishes, thinly sliced
8. 1 cup small fresh mint leaves
9. 1 cup fresh coriander leaves
10. 1/4 cup (60ml) fresh lime juice
11. 4 tablespoons grapeseed oil, divided
12. 2 tablespoons fish sauce
13. 2 tablespoons chopped shallot
14. 1 tablespoon grated peeled ginger
15. 1 red birdseye chilli, finely chopped (seeded if desired)
16. 1 teaspoon caster sugar

The instruction how to make BBQ steak salad with Thai vinaigrette

1. Prepare a barbecue for medium-high heat. To make the Thai vinaigrette, in a blender, blend lime juice, 3 tbs of the oil, fish sauce, shallot, ginger, chilli and sugar until smooth.
2. Coat steaks with remaining 1 tbs oil. Season with salt and pepper. Barbecue steaks, turning once, for 4 mins each side for porterhouse and Scotch fillet, or 2 mins each side for rump, or until an instant-read thermometer inserted into the centre registers 54u00b0C. Set steaks aside on a cutting board.
3. Arrange the baby gem lettuce leaves, salad mix, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette.

Nutritions of BBQ steak salad with Thai vinaigrette

fatContent: 384.79 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: