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

— INGREDIENTS —

2 servings

Dough

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

Dressing

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

Supplies

Griddle pan or heavy based frying pan
Knife
Plate
Aluminumfoil
Bowl
Whisk

— PREPARATION —

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!

Team,
Beekers Berries