Spring Steak Salad

steak, load of spring greens and grenache = heaven!

Course Dinner, Lunch, Main Course

Cuisine Australian

Keyword mixed greens, spring green salad, spring vegetables, steak salad

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 495kcal

Author AnotherFoodBlogger

Remove your steak from the fridge 30 minutes prior to cooking, oil and salt heavily
Heat your BBQ to 300c
Slice the asparagus, snow peas and spring onion at an angle – set aside
Cook your steak for approx. 5 minutes (turning once) or until internal temperature is 48-52c for medium-rare. Remove, cover with foil gently and allow to rest while you cook the veg
Heat a wok or fry pan until it’s smoking and add 2 tbsp oil
Fry green beans and sugar snaps for 4 minutes
Add asparagus and cook for a further 2 minutes
Add peas and cook for a further minute
Remove from the pan add spring onions, snow peas, a handful of mint and lemon zest – toss to combine
Slice your steak thinly and serve with the spring greens. Garnish with some fresh mint leaves and some sesame seeds (optional)

season your steak either 30 minutes prior to cooking or right before cooking. This allows the salt to pull the moisture from the meat and for it to redistribute. If you salt it 10 minutes prior to cooking the salt will bring the liquid to the surface and therefore not give you the same sear/crust
REST YOUR MEAT! Always, rest your meat after cooking it to allow the juices to redistribute
if using a frying pan to cook your steak it will take a little longer – my advice is to sear it for 2 minutes per side and finish it in the oven @ 200c for about 3-4 minutes