Sponsored: Sriracha steak and chargrilled Little Gem salad
Serves: 2
Prep time: 35 minsTotal time: 
Sponsored
Sponsored: Sriracha steak and chargrilled Little Gem salad
Perfectly cooked steak and a crisp salad – an ideal dish for al fresco dining
Serves: 2
Prep time: 35 minsTotal time: 
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Ingredients
- 1 tbsp sriracha sauce
- 1 tbsp runny honey
- juice of 1 lime
- 1 x 285g rib-eye steak
- 2 Little Gem lettuces, cut lengthways into quarters
- ó cucumber, cut into small chunks
- 6 radishes, trimmed and finely sliced
- 4 spring onions, trimmed and finely shredded
- 1 tsp caster sugar
- 1 tbsp groundnut oil
- handful mint leaves
Step by step
- Mix together the sriracha sauce, honey and half the lime juice in a shallow non-metallic dish. Add the steak and turn to coat. Cover and turn to coat. Cover and leave to marinate for 30 minutes.
- Heat a cast-iron skillet or griddle pan over a high heat. Cook the steak for 2-3 minutes on each side or until seared and cooked to your liking. Transfer to a chopping board, cover loosely with foil and leave to rest for 10 minutes.
- Add the Little Gem quarters to the hot pan and cook for 2-3 minutes, turning occasionally, until lightly charred. Transfer to a serving platter and add the cucumber, radishes and most of the spring onions.
- Whisk together the rest of the lime juice, sugar and oil in a small jug and season to taste with salt and freshly ground black pepper.
- Thinly slice the steak and arrange on top of the salad. Drizzle the dressing over the salad and scatter over the remaining shredded spring onions and mint leaves.
