A simple, easy and delicious midweek meal.
|500 g||Beef steaks|
|2||Carrots, peeld and sliced|
|½ cup||Telegraph cucumber, sliced|
|4||Spring onions, finely sliced|
|100 g||Small salad leaves|
- Heat a frying pan or barbecue, brush steaks with oil and cook for 2 to 4 minutes on each side, or until cooked to your taste. Set aside to cool.
- Thinly slice the cooled steaks and then combine with remaining salad ingredients in a large bowl.
- Place dressing ingredients into a small bowl and stir to combine. Pour dressing over salad, toss well and serve.