Seared Steak with Oriental Courgette Salad
Clock Image
Prep: 15 mins
Cook: 5-8 mins
It's steak night, you lucky thing. Pair that sirloin with ribbons of courgettes and carrots spiked with chilli. Coriander and lime are on hand for a bit of spice and zest.
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349 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A thumb of ginger
  • 2 tbsp tamari
  • 2 sirloin minute steaks
  • 2 courgettes
  • 2 carrots
  • 1 chilli
  • A handful of mint, leaves only
  • 1 lime
From your kitchen
  • 3 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large bowl or dish
  • Spiraliser or vegetable peeler
  • A couple of bowls
  • Griddle or frying pan
Step by step this way
  • 1.

    Peel and grate the garlic and ginger. Place them in a large bowl or dish. Measure out 1 tbsp tamari and add that to the bowl. Add the steaks. Turn them a couple of times to coat them in the marinade. Leave to marinate for 10 mins.

  • 2.

    Trim the courgettes. Using the largest blade on a spiraliser, or a vegetable peeler, peel long, flat ribbons off them. If you’re using a peeler, run it down one side till you get to the seeded core, then turn the courgette round and start on the next side.

  • 3.

    Put the courgette ribbons in a bowl. Trim and peel the carrots. Slice them into long, flat ribbons too. Add them to the courgettes.

  • 4.

    Finely slice the chilli. If you like less heat, flick out the seeds. Pick the leaves off the mint stalks. Add most of the chilli and mint leaves to the veg.

  • 5.

    Grate the zest off the lime. Juice it. Pop the lime zest and juice in a bowl. Measure out 1 tbsp of the tamari and add that. Add 1 tsp olive oil. Whisk together. Taste and add a little salt or pepper if you think it needs it. Put to one side.

  • 6.

    Brush a griddle or frying pan with 2 tsp olive oil. Place over a high heat to warm up. When it’s smoking hot, add the steaks (but not the marinade). Fry for 1-2 mins (for rare, 2-3 mins for well done) to sear the steaks.

  • 7.

    When they’re brown underneath, flip the steaks over. Fry for another 1-2 mins (or a little longer if you prefer your steaks well done). Lift them out of the pan. Rest them on a warm plate, covered with foil, for 5 mins.

  • 8.

    Add the dressing to the courgette salad. Toss to mix. Serve the steaks with the salad, garnished with the chilli and coriander you saved in step four.

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