Bbq steaks with spring peanut salad
Savor the flavors of tender BBQ steaks paired with a refreshing spring peanut salad. This recipe features juicy beef fillets grilled to perfection, complemented by a vibrant mix of lettuce, avocado, cherry tomatoes, mung beans, and fresh herbs. Drizzled with a tangy vinegar and ginger dressing, and finished with a touch of salsa sauce, this dish promises a delightful blend of hearty and fresh. Perfect for a nutritious and delicious meal.
- 13 May 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
BBQ Steaks with Spring Peanut Salad is a delightful and nutritious dish that combines the rich flavors of grilled beef fillets with a refreshing salad featuring avocado, cherry tomatoes, mung beans, and herbs. This recipe includes a versatile mix of peanut oil and other fresh ingredients that bring a wonderful balance of textures and tastes.
Ingredients:
Instructions:
- Preheat your BBQ grill to medium-high heat.
- Brush the beef fillets with 1 tablespoon of peanut oil, ensuring an even coat. Season with salt and pepper to taste.
- Place the beef fillets on the preheated grill.
- Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Once cooked, remove the steaks from the grill and let them rest for at least 5 minutes before slicing.
- In a large salad bowl, combine the lettuce, diced avocado, halved cherry tomatoes, and mung beans.
- Add the chopped spearmint and coriander leaves.
- In a small bowl, whisk together the vinegar, finely grated ginger root, minced garlic, and salsa sauce until well combined.
- Drizzle the prepared dressing over the salad ingredients in the bowl.
- Gently toss the salad to ensure all ingredients are well coated with the dressing.
- Slice the rested beef fillets into thin slices.
- Plate the spring peanut salad and top each serving with sliced steak.
- Optionally, garnish with additional coriander or spearmint leaves for a fresh touch.
- Serve immediately and enjoy your BBQ steaks with a fresh and vibrant spring peanut salad.
Tips:
- Ensure your beef fillets are at room temperature before grilling to promote even cooking.
- Use a meat thermometer to check the internal temperature of the steaks for the desired doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
- Allow the steaks to rest for a few minutes after grilling to retain their juices.
- Mix the peanut oil, vinegar, ginger root, and garlic to create a zesty dressing for the salad.
- Gently toss the lettuce, avocado, cherry tomatoes, mung beans, spearmint, and coriander leaves in the dressing just before serving to keep the salad fresh and crisp.
- Consider grilling the avocado halves for a few minutes to add a smoky flavor to the salad.
Enjoy the delicious combination of juicy BBQ steaks paired with a crisp and vibrant spring peanut salad. This dish is perfect for any occasion, offering a satisfying and healthy meal that is sure to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 50g | 35% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 4.90g | 13% |
| Sugar 2.85g | 3% |
| Fat | |
| Fat 27g | 33% |
| Saturated 8g | 25% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 140mg | 25% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.84mg | 65% |
| Vitamin B3 11mg | 72% |
| Vitamin B6 1.47mg | 86% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 7ug | 305% |
| Vitamin C 18mg | 20% |
| Vitamin E 3.04mg | 20% |
| Vitamin K 77ug | 61% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 7mg | 61% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 1140mg | 34% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 8mg | 73% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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