#WFD – Peri-Peri Steak Salad Cups
Drizzle with warm Peri-Peri sauce and serve with lime wedges and extra coriander.
POLOKWANE – If you’re looking for a meal that’s packed full of protein and all things good, then this recipe is for you.
What’s for Dinner suggests grilingl your steak medium rare, allowing it to stand for a few minutes and slicing over individual servings of salad. Drizzle Knorr’s great-tasting and all new Peri-Peri Sauce over your salad to suit your taste.
Ingredients
– 250g rump steak
– Knorr Peri-Peri Sauce sachet
– 250ml water
– 16 baby gem lettuce leaves
– 2 baby cucumbers, chopped
– ½ small red onion, finely chopped
– 16 baby tomatoes, chopped roughly
– Small handful of coriander
– Juice of ½ a lime and extra lime wedges, to serve
– Fresh coriander sprigs, to serve
Method
– Pour the contents of the Knorr Peri-Peri sauce packet into a jug.
– Fill up to the 250 ml mark with rapidly boiling water. Stir with a whisk for 1 minute (alternatively use a fork). Allow to cool.
– Heat the oil in a large griddle pan over medium-high heat. Grill the steak for 4 minutes on each side for medium or to your liking. Remove from the heat and allow to rest for 5 minutes.
– Combine the cucumbers, onion, tomatoes and fresh coriander in a small bowl. Season with salt and drizzle the lime juice over.
– Slice the steak into strips and divide among lettuce leaves. Top with cucumbers, red onion and tomato. Sprinkle with coriander. Drizzle with WARM – Peri-Peri sauce. Serve with lime wedges and extra coriander.
