BBQ Steaks With Spring Peanut Salad

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Spice up your weeknight dinners this spring with our BBQ steaks, served with a punchy, crunchy peanut and avocado salad

The ingredient of Bbq Steaks With Spring Peanut Salad

  • 4 coles graze grass fed beef scotch fillet steaks
  • 1 tbs peanut oil
  • 1 2 green oak lettuce leaves separated
  • 1 avocado stoned peeled thinly sliced
  • 200g red and gold perino tomatoes halved
  • 1 cup 80g bean sprouts
  • 1 3 cup mint leaves
  • 1 3 cup coriander leaves
  • 1 long red chilli thinly sliced optional
  • 2 tbs rice vinegar
  • 2 tsp finely grated ginger
  • 1 garlic clove crushed
  • 2 tbs peanut oil extra
  • 1 tbs sweet chilli sauce
  • chopped toasted peanuts to serve
  • fried shallots to serve

The Instruction of bbq steaks with spring peanut salad

  • preheat a barbecue grill or chargrill on high season the steaks drizzle with the oil cook for 3 4 mins each side for medium or until cooked to your liking transfer to a plate loosely cover with foil and set aside for 5 mins to rest
  • meanwhile combine lettuce avocado tomato bean sprouts mint coriander and chilli if using in a bowl
  • place vinegar ginger garlic extra oil and the sweet chilli sauce in a screw top jar and shake well to combine drizzle over the avocado mixture in the bowl
  • divide the steaks and salad among serving plates sprinkle salad with peanuts and fried shallots to serve

Nutritions of Bbq Steaks With Spring Peanut Salad

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