300g Ribeye Steak
1 Large Carrot, julienned
Large handful Bean Sprouts
1 small Red Onion, thinly sliced
1 Res Chilli, seeded and finely sliced lengthways
Large handful of Thai Basil
Large handful of Mint
Large handful of Coriander Leaves
Dry roasted Peanuts, roughly chopped
- Place the steak on a plate and rub with 1 tablespoon of the dressing. Leave to marinade for 1 hour at room temperature.
- Heat a griddle pan or BBQ until smoking hot. Sear the beef for 2 mins on each side and then leave to rest for 10 minutes.
- In a large bowl toss together the carrot, beansprouts, onion, chilli and herbs with a generous amount of Lucy's Ginger and Sesame Dressing and transfer to a large plate or board.
- Slice the steak, place on top of the salad and sprinkle over the peanuts. Serve with lime wedges