Try this very yummy recipe, that is influenced by Asian Flavor. The Asian Beef Salad, makes a excellent lunch, or dinner, just adjust portion size to suit. Also a great recipe to cook out side on the Barbecue.
450 g Flank Steak
Salt and pepper to taste
2 tsp honey
1 tsp sriracha (available at Asian grocery stores) or another hot chilli sauce
1/2 tsp low-sodium soy sauce
Juice of 1 lime
1/4 cup canola oil
1 bag watercress
1 punnet cherry tomatoes halves.
1 small Spanish onion thinly sliced
1 avocado, peeled, pitted and diced
1/2 cucumber, thinly sliced
Handful of coriander leaves
1, Preheat a barbecue of griddle pan on medium-high. Season the steak with salt and pepper and cook it to medium rare: 3-4 minutes per side. Let the steak rest for at least five minutes, then slice it thinly across the grain,
2. While the meat rests, combine the honey, sriracha, soy sauce and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.
3. In a large bowl, toss the steak slices with the vegetables and coriander. Drizzle in the dressing and toss until the salad is lightly coated.