Ingredients – Serves 1
200g Rib eye
Half small fennel, finely sliced
1/4 lemongrass stalk, finely chopped
1-2 Thai chillies, finely chopped
8-10 cherry tomatoes, cut in halves
Half small shallot, finely sliced (or 1/4 small red onion)
Palmfull cucumber, finely sliced
Small handful coriander, roughly chopped
Juice of one lemon
Good quality salt
1) Take Steak out fridge 30 mins before cooking to bring to room temperature then season well with salt, drizzle on oil and grill for 3 minutes on each side or until cooked to your liking.
2) Leave Steak to rest for 2-3 mins.
3) Whilst Steak is resting, combine all the salad ingredients together and season to taste.
4) Slice Steak and serve on top of the salad.
Add less chilli to start. You can always add but you can’t take away 🙂
Protein – 52g
Fat – 21g
Carbs – 13
Calories – 486