Serves 2
For Marinade/Dressing:
¼ cup (50 ml) sweet chilli sauce
¼ cup (50 ml) peanut oil
2 tbsp (25 ml) grated/minced gingerroot
4 tsp (20 ml) peanut butter
2 garlic cloves, minced
1 medium hot red chilli, seeds removed, minced
2 tbsp (25 ml) fresh coriander, chopped
juice and grated rind of 1 medium lime
For the salad:
One 8-ounce (250g) strip loin steak (can use any marinating steak)
Pinch salt and ground pepper
2 tbsp (25ml) red wine vinegar
1 pound (450g) mixed baby salad greens
1 large yellow pepper, seeds removed and cut into strips
¼ cup (50ml) chopped peanuts
8 cherry tomatoes, quartered
Whisk all marinade/dressing ingredients together, set aside ¼ (50 ml) for salad dressing (refrigerate).
In a shallow baking dish, pour remaining marinade over steak; turn steak to completely coat. Cover and marinate for at least 6 hours, best if overnight.
To make salad, preheat bbq to medium-high. Remove steak from marinade; discard any marinade left in the dish. Season steak with salt and pepper and place on greased grill. Cook to your liking (3 minutes per side for medium rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well-done). After grilling, allow steak to sit for 5 minutes.
Meanwhile, in a large bowl, whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper; toss to coat. Season lightly with salt and pepper.
Slice steak thin and fan slices around salad. Sprinkle with chopped peanuts, cherry tomatoes and serve.