Recipe: char-grilled chili beef salad
This Char-Grilled Chili Beef Salad combines the zesty flavours of lime and chili with fresh herbs and vegetables. Perfect for a light and flavourful Paleo meal, this salad is refreshing and has just the right amount of kick.
Servings: 4 people
Calories: 300kcal
Cost: $20
Equipment
- Grill or Barbecue
- Bowl
- Jar
Ingredients
- 500 g beef I used rump steak
- Juice of 1 lime
- Juice of 1 lemon
- 400 g sliced cucumber
- 4 fresh chillies thinly sliced (seeds removed)
- 4 spring onions thinly sliced
- 4 green onions thinly sliced
- 250 g grape tomatoes
- 1 cup fresh mint leaves
- 1 cup fresh coriander cilantro leaves
- Dash coconut aminos
- I clove garlic minced
Instructions
- Marinate the Beef: First, in a bowl, coat the beef in half of the lemon and lime juice. Allow to marinate overnight in the fridge. This step ensures the beef absorbs all the zesty flavours.
- Prepare the Beef: Drain the beef and discard the marinade. Barbecue the beef until it’s cooked to your liking. Alternatively, you can cook it on the stove or under the grill. Allow the beef to rest for a few minutes, then slice it thinly.
- Mix the Vegetables: In a bowl, mix the sliced cucumber, chili, spring onions, green onions, grape tomatoes, and fresh herbs. This creates a fresh and vibrant base for your salad.
- Make the Dressing: In a jar, add the remaining lemon and lime juice, coconut aminos, and minced garlic. Shake thoroughly to mix well. This dressing adds a refreshing and tangy flavour to the salad.
- Combine Everything: Add the sliced beef and dressing to the vegetable mix. Toss well to ensure everything is well coated and mixed in.
- Serve: Finally, serve your Char-Grilled Chili Beef Salad immediately and enjoy the refreshing combination of flavours.