BBQ Steaks With Spring Peanut Salad

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Spice up your weeknight dinners this spring with our BBQ steaks, served with a punchy, crunchy peanut and avocado salad

The ingredient of Bbq Steaks With Spring Peanut Salad

• 4 coles graze grass fed beef scotch fillet steaks
• 1 tbs peanut oil
• 1 2 green oak lettuce leaves separated
• 1 avocado stoned peeled thinly sliced
• 200g red and gold perino tomatoes halved
• 1 cup 80g bean sprouts
• 1 3 cup mint leaves
• 1 3 cup coriander leaves
• 1 long red chilli thinly sliced optional
• 2 tbs rice vinegar
• 2 tsp finely grated ginger
• 1 garlic clove crushed
• 2 tbs peanut oil extra
• 1 tbs sweet chilli sauce
• chopped toasted peanuts to serve
• fried shallots to serve

The Instruction of bbq steaks with spring peanut salad

• preheat a barbecue grill or chargrill on high season the steaks drizzle with the oil cook for 3 4 mins each side for medium or until cooked to your liking transfer to a plate loosely cover with foil and set aside for 5 mins to rest
• meanwhile combine lettuce avocado tomato bean sprouts mint coriander and chilli if using in a bowl
• place vinegar ginger garlic extra oil and the sweet chilli sauce in a screw top jar and shake well to combine drizzle over the avocado mixture in the bowl
• divide the steaks and salad among serving plates sprinkle salad with peanuts and fried shallots to serve

Nutritions of Bbq Steaks With Spring Peanut Salad

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