Tenderstem broccoli and steak salad with satay dressing

This steak salad delivers on full flavour and comes together in minutes – perfect for a mid-week summer dinner.

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Cooking instructions

  1. To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.
  2. Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.
  3. Toss ½ head shredded purple cabbage with the bag blanched Tenderstem broccoli. Pan-fry the free-range sirloin steaks to your liking, slice while warm and arrange over the salad.
  4. Serve with a handful of torn fresh mint and drizzle over the satay dressing.