Healthy, light and delish, spice up your salad. Serves four.
1 red apple, sliced into matchsticks
100g bean sprouts
1 red chili, seeded and sliced
2 x 250g sirloin steaks or tenderloin
2 tbsp teriyaki sauce
2 tbsp sesame oil
1 tbsp vegetable oil
4 tbsp apple juice
1 bunch coriander, leaves picked
1 shallot, finely chopped
1 tbsp rice vinegar
2 tbsp extra virgin olive oil
100g arugula salad
2 cucumbers, thinly sliced into long strips and soaked in iced water for 5 minutes
1 carrot, sliced into matchsticks
1. Marinate the steaks in the teriyaki sauce and sesame oil for 30 minutes. Put a griddle pan with the vegetable oil over a high heat. Season the steaks all over and add to the pan. Cook for 2-2½ minutes on each side, depending on thickness, or until done to your liking. Leave to rest for 5 minutes before slicing thinly.
2. To make the dressing, blend the apple juice, three-quarters of the coriander, the shallot and rice vinegar together. Add the olive oil and season.
3. Put the arugula, drained cucumbers, carrot, apple, bean sprouts and steak into a bowl. Drizzle over the dressing, mix well and pile onto a platter. Garnish with the chilli and remaining coriander and serve.