A fast and fresh Thai inspired dish, this grilled Marinated Skirt Steak Salad is delicious, zingy and healthy to boot.
The day before cooking, sprinkle meat with peppercorns, transfer to fridge and marinate for 24 hours.
Just before cooking, season the steak with a generous amount of salt.
In a griddle pan over a high heat, cook the meat. Grill 4 minutes on either side. Remove from heat and rest for 3 minutes.
For the dressing, combine lime juice, garlic, ginger, sesame oil, soy, drizzle of olive oil. Set aside.
In a mixing bowl, add spinach, spring onion, coriander, red onion, green chilli and kim chi. Dress the salad and mix gently until combined. Season to taste.
Cut the steak into strips length wise against the grain.
Arrange strips on top of salad, squeeze over fresh lime juice.
Serve with steamed rice.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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