mongolian steak salad.

Dietary: Gluten Free, Nut Free
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 people (as a side salad)

Mongolian Marinade BBQ Steak:
2 rump steaks (or steaks of your choice)
3 tbsp olive oil
Generous sprinkle of Taipan BBQ Mongolian Mint Rub

Salad:
Handful fresh salad leaves of your choice
2 large tomatoes, sliced
1 Lebanese cucumber, sliced
1 small red onion, peeled and sliced into rings
Handful fresh coriander and mint leaves

Loco Lime Glaze Vinaigrette:
½ cup Taipan BBQ Loco Lime Glaze
3 tbsp olive oil

Method:
Preheat a BBQ to medium-high heat.
In a large bowl, rub the steaks with olive oil and the Mongolian Mint Rub until evenly coated.
Place the steaks on the BBQ and cook for 2½ minutes per side with the lid down, or until cooked to your liking.
Transfer to a plate and allow to rest for 5 minutes before slicing thinly.

To assemble the salad, arrange the salad leaves, tomatoes, cucumber, red onion, and fresh herbs on a large platter or in a salad bowl.
In a small bowl or jar, whisk together the Loco Lime Glaze and olive oil to make the dressing.
Top the salad with the sliced BBQ steak and drizzle generously with the Loco Lime dressing to serve.

Notes & Variations:

• Serve with grilled flatbread or roasted potatoes for a heartier meal.

• Swap rump steak for chicken breast or lamb for variety.

• Add avocado or roasted capsicum for extra colour and texture.