Thai Seared Steak Salad with Birch & Waite Asian Sesame, Soy & Ginger Dressing

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SERVES: 2-4

300g Beef steaks 2

Wombok, shredded 1/2 head

Small mushrooms, sliced 6

Snow peas Handfuls

Red capsicum, sliced 1

Coriander, sliced 3 sprigs

Mint, leaces only 2-3 sprigs

Thai basil 2-3 sprigs

Olive oil

Black pepper

Method

  1. Leave steaks on bench for 10-15 minutes or until at room temperature. Meanwhile, prepare all ingredients.
  2. Divide wombok between 2 plates or place on platter. Heat 1 tbsp oil in large frying pan over medium heat and add mushrooms. Cook, stirring for 3 minutes. Transfer to salad.
  3. Return pan to heat and cook snow peas for 2 minutes. Transfer to salad.
  4. Increase heat to high. Add 1 tbsp oil and capsicum strips to pan. Cook, stirring, for 3 minutes until lightly charred. Transfer to salad.
  5. Pat dry steaks with paper towel. Season with pepper. Return pan to heat and add 1 tbsp oil. Cook for 2-3 minutes on each side on high heat then reduce heat to low for 2 minutes. Turn off heat and leave for 2 minutes to rest.
  6. Arrange herbs on top of salad then top with sliced steak. Drizzle generously with Birch & Waite Asian Sesame, Soy and Ginger Dressing.

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