Spring Beef Salad

• 1kg scotch or rump fillet, at least 3cm thick, cut into steaks

• 5 tbs soy sauce
• 2 tbs sesame oil
• 3 cloves of garlic, minced
• 2.5 cm fresh ginger, minced
• 2 tsp palm sugar (or 2 tsp of castor sugar)
• 4 spring onions, chopped
• 2 tsp ground pepper

• 1 cos lettuce
• Handful of fresh basil, roughly chopped
• Handful of fresh coriander, roughly chopped
• 1 punnet of cherry tomatoes, halved
• 1 red onion, finely sliced
• 3 mushrooms, finely sliced
• 1 Lebanese cucumber, sliced into small quarters
• 1 red chilli, deseeded and cut into strips

Prepare marinade by placing all ingredients into a bowl. Add meat and leave to marinate from 3 to 24 hours in the fridge. Remove from the fridge 20 minutes prior to cooking.

Prepare salad by combining all ingredients in a large bowl. Turn barbecue to a high heat and cook meat quickly on both sides so that it is chargrilled on the outside but moist and tender in the middle. Slice meat very thinly and toss through salad. Serve immediately.