The Dinner Planner


BBQ Beef with Crunchy Rainbow Salad

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Servings 4


  • 500 grams beef steak - rump or sirloin
  • 1 tbsp ginger - finely grated/minced
  • 2 garlic clove/s - crushed
  • 1 lime - juiced
  • tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp oil - light flavoured olive or vegetable oil
  • 2 red chillies - roughly diced.
  • ½ cos lettuce - roughly chopped
  • 4-5 radishes - tops washed and roughly chopped, radishes sliced finely with a mandolin
  • 3 carrots - grated or julienned with a mandolin
  • 1 lebenese cucumber - or half cucumber, peeled into ribbons or chopped into half moons.
  • 1 avocado - sliced
  • 1 tbsp mixed sesame seeds


Asian Dressing

  • Combine the ginger, garlic, lime juice, soy sauce, sesame oil, oil and 1 diced chilli (deseeded if you want to keep the heat out) in a glass jar and shake well. Taste and add a teaspoon of brown sugar if you like it with some sweetness.

BBQ Beef

  • Season beef with salt and pepper and a spray of olive oil. Heat up the bbq (or fry pan) and cook for 3 minutes each side. Remove from heat, cover and rest for 5 minutes. Once rested, thinly slice.

Crunchy Salad

  • On a large plate place the cos lettuce, radish leaves, radish, carrot, cucumber, avocado

To Serve

  • Place the beef on top of the salad and cover with dressing. Sprinkle with sesame seeds. Top with extra chilli or serve on the side.

Tips and Variations

VEGETARIAN - thinly slice tofu, season well with salt and pepper and BBQ.

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