Picanha steak salad dressed with a creamy wasabi dressing

By Drum Digital
04 May 2014

Want to heat things up with your cooking skills? Put the kids to bed and serve this wasabi steak salad by the Checkers in-house Giggling Gourmet, Jenny Morris.

Want to heat things up with your cooking skills? Put the kids to bed and serve this wasabi steak salad by the Checkers in-house Giggling Gourmet, Jenny Morris.

Serves 2 as a main

A delicious steak salad that’s quick to put together once the children have been put to bed; wash it down with a nice spicy Odd Bin Shiraz.

Ingredients

olive oil

300 g well-matured picanha steak

salt and ground white pepper

Dressing

15 ml (1 T) toasted sesame seeds

30 ml (2 T) fresh lime juice

1 fat garlic clove, crushed

2,5 ml (½ t) grated ginger

15 ml (1 T) soy sauce

15 ml (1 T) fish sauce

10 ml (2 t) honey

10 ml (2 t) wasabi paste

15 ml (1 t) sesame oil

30 ml (2 T) peanut oil

5 ml (1 t) good mayonnaise

Salad

1 small red onion, very thinly sliced

1 red pepper, thinly sliced

30 g wild rocket

1 ripe avocado, peeled and sliced

8 radishes, thinly sliced

12 cherry tomatoes, halved

¼ cucumber, cubed

1 small butter lettuce, washed and leaves separated

Garnish

15 ml (1 T) toasted sesame seeds

Method

  1. Rub olive oil onto the steak, season with salt and pepper and sear in a hot pan to how you like it. Once you’ve cooked your steak the way you like it, rest it for 10 minutes before slicing it thinly.
  2. Dressing: Whisk all the ingredients together and drizzle over the salad.
  3. Arrange all the salad ingredients on a platter, top with the steak, drizzle dressing over and sprinkle sesame seeds over.

- Jenny Morris

T=tablespoon, t=teaspoon, c=cup

Find Love!

Men
Women