230 g skirt steak
300 g baby spinach
300 g rocket leaves
6 tomatoes halved or quatered
1 red chili, finely chopped
100 g kimchi
For the dressing
2 limes, juice only
Knob of ginger, grated
½ tsp sesame oil
1 tsp garlic infused oil
4 tsp gluten free soy sauce
3-4 tbsp extra virgin olive oil
The day before cooking, sprinkle meat with peppercorns, transfer to fridge and marinate for 24 hours.
Just before cooking, season the steak with a generous amount of salt.
In a griddle pan over a high heat, cook the meat. Grill 4 minutes on either side. Remove from heat and rest for 3 minutes.
For the dressing: combine lime juice, garlic oil, ginger, sesame oil, gluten free soy, drizzle of olive oil. Set aside.
In a mixing bowl, add spinach, rocket, coriander, red chili, tomato and kimchi.
Dress the salad and mix gently until combined. Season to taste.
Cut the steak into strips length wise against the grain.
Arrange strips on top of salad, squeeze over fresh lime juice. Serve with steamed rice.
Recipe adapted from: Good Food