Rare Beef Salad with Watermelon + Raw Zucchini Noodles

I love this style of food. It’s fast, fresh, light, and packs a punch. This salad has it all. It has crunch from the raw cucumber and garden radish, heat from the red chili, sweetness from the watermelon, and all-important protein from the beef. A great way to stave off an afternoon sugar-craving meltdown. Enjoy!

You’ll need

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FOR THE DRESSING

1 tbsp coconut oil, melted
1 tbsp fish sauce
2 tbsp lime juice
½ tbsp tamari
1 clove garlic, crushed
½ red chili, chopped
1 tsp palm sugar
1 tsp grated ginger

FOR THE SALAD

2 x 220g scotch fillet steaks
2 zucchini
1 bunch baby red radishes, washed
1 large cucumber
½ red chili, sliced
1/2 cup fresh coriander, picked
½ cup fresh mint leaves, picked
½ watermelon, sliced into thin wedges
3 tbsp peanuts, roughly chopped, for garnish

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  1. For the dressing, combine all ingredients in a bowl and whisk together until well combined, and sugar has dissolved. Taste, adjust if needed by adding a little more tamari to increase the salty-ness, lime for sourness, sugar for sweetness, and chili for heat. Set aside.
  2. Heat a pan over medium-high heat. Lightly oil and season the beef fillets. Once the pan is hot, add the beef and cook for 2 minutes on each side (8 minutes all up). Remove from the pan and let rest while you prepare the salad.
  3. For the salad, use a peeler to cut the zucchini into noodle-like ribbons and place in a bowl.
  4. Slice the radishes thinly using a sharp knife or mandolin. Place the sliced radishes into the bowl with the zucchini noodles.
  5. Chop the cucumber into rough chunks and add to the bowl along with sliced chili, coriander, mint and watermelon wedges.
  6. Pour ¾ of the dressing over the salad and toss to combine.
  7. Thinly slice the beef.
  8. Arrange the salad on a serving platter and top with sliced beef and the remaining dressing. Sprinkle with chopped peanuts and extra chili. Serve.

Serves 4