Low Carb Thai Beef Salad with Nuoc Cham dressing and Crunchy Peanuts

Preheat the BBQ if using. Cut cherry tomatoes in half. On an angle, slice cucumber into rounds. Peel and cut red onion in half and thinly slice. Fine dice red chilli, removing seeds if you prefer less heat. Peel and mince ginger and garlic. Pick leaves from coriander, mint and basil and chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

To a bowl, add Fish Sauce/Rice Vinegar/Brown Sugar, sesame oil (to taste), ginger, garlic and the juice of a lime. Whisk together and adjust seasoning with salt and pepper. Pat the porterhouse steak dry. Coat the steak with a teaspoon or two of dressing and a drizzle of olive oil.

Place steak on the BBQ or a frying pan on a high heat. Cook for 2-3 minutes each side for a medium rare steak (adjust times to your preferred doneness). Remove the steak from the heat and rest for 5 minutes, covered.

Tip! The smokiness of a BBQ adds flavour to this dish.

Thinly slice steak across the grain. To a large salad bowl add the cherry tomatoes, cucumber, herbs, and as much onion and chilli as you like. Add sliced steak to the bowl along with dressing and toss to combine.

Divide salad between serving plates and garnish with chopped peanuts. Enjoy.

Preheat the BBQ if using. Cut cherry tomatoes in half. On an angle, slice cucumber into rounds. Peel and cut red onion in half and thinly slice. Fine dice red chilli, removing seeds if you prefer less heat. Peel and mince ginger and garlic. Pick leaves from coriander, mint and basil and chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

To a bowl, add Fish Sauce/Rice Vinegar/Brown Sugar, sesame oil (to taste), ginger, garlic and the juice of a lime. Whisk together and adjust seasoning with salt and pepper. Pat the porterhouse steak dry. Coat the steak with a teaspoon or two of dressing and a drizzle of olive oil.

Place steak on the BBQ or a frying pan on a high heat. Cook for 2-3 minutes each side for a medium rare steak (adjust times to your preferred doneness). Remove the steak from the heat and rest for 5 minutes, covered.

Tip! The smokiness of a BBQ adds flavour to this dish.

Thinly slice steak across the grain. To a large salad bowl add the cherry tomatoes, cucumber, herbs, and as much onion and chilli as you like. Add sliced steak to the bowl along with dressing and toss to combine.

Divide salad between serving plates and garnish with chopped peanuts. Enjoy.