Curtis Stone's BBQ steak salad with Thai vinaigrette

Create a gourmet meal in 30 minutes with Curtis Stone’s Asian-inspired BBQ steak salad. It’s a family winner.

4

20m

10m

Ingredients

  • 500g beef grilling steaks (such as porterhouse, rump or Scotch fillet)
  • 2 heads baby gem lettuce, leaves separated
  • 60g Coles 4 Leaf Salad
  • 3 baby cucumbers, shaved lengthways with a mandolin or vegetable peeler
  • 1 carrot, peeled, shaved lengthways with a mandolin or vegetable peeler
  • 1 peach or nectarine, pitted, thinly sliced
  • 2 radishes, thinly sliced
  • 1 cup each small fresh mint leaves and fresh coriander leaves

Thai vinaigrette

  • 1/4 cup (60ml) fresh lime juice
  • 4 tbs grapeseed oil, divided
  • 2 tbs fish sauce
  • 2 tbs chopped shallot
  • 1 tbs grated peeled ginger
  • 1 red birdseye chilli, finely chopped (seeded, if desired)
  • 1 tsp caster sugar

Method

STEP 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.

STEP 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 54°C. Set steaks aside on a cutting board.

STEP 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.

Dietary information

Gluten-free
Dairy-free
Lactose-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.