Raspberry & sesame steak salad

An easy steak salad with a sprinkle of sesame and a burst of berry goodness, perfectly pink!



2 servings



2 x 200 g rump steaks
2 tsp sesame oil
2 tbsp sesame seeds
2 carrots, cut into thin matchsticks
50 g mixed leaves
150 g Beekers Berries raspberries
1 handful fresh mint leaves, roughly chopped



2 tsp soy sauce
2 tsp rice vinegar
2 tsp sweet chilli sauce
1 small red chilli finely chopped



Griddle pan or heavy based frying pan




Step 1: Rub the rump steaks with the sesame oil and then season with salt and ground black pepper. Sprinkle over the sesame seeds and press in well on the steaks.
Step 2: Heat a griddle pan or heavy based frying pan until very hot and sear the steak for 2 -3 minutes on each side depending on how well you like your steak cooked. Set aside on a plate to rest covered with foil.
Step 3: Mix together all the dressing ingredients.
Step 4: Arrange the salad leaves on serving plates along with the carrots, raspberries and mint.
Step 5: Slice the steaks into thin slices and place on top of the leaves . Drizzle over the dressing and serve.


And… serve! Enjoy!

Beekers Berries

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