300g sirloin beef steaks, fat removed
vegetable oil, for greasing
100g bag baby spinach leaves
2 ripe but firm papaya, peeled, deseeded and sliced
1 small pack coriander, leaves picked
1 small pack mint, leaves picked
½ large cucumber, sliced
1 red chili, thinly sliced
For the dressing
2 tbsp gluten free soy sauce
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1½ tbsp fish sauce
large pinch chili flakes
Season the steak well. Heat a lightly oiled griddle or frying pan.
Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved.
Arrange the spinach, beef, papaya, herbs, cucumber and chili on a platter.
Pour the dressing over half the salad and serve the remaining dressing on the side or save for making another salad.
Recipe adapted from: Good Food