Korean Beef – Steak Salad Recipe

1. Put the steaks in a shallow dish. Mix the soy sauce, chilli flakes, garlic and sesame oil together and pour all over the steaks. If you have time, put the steaks in the fridge to marinade for 2 hrs. Heat a frying pan over a medium-high heat. Add the steaks and cook for 1½ mins on each side for medium-rare, then put on a warm plate covered with foil to rest for 10-15 mins.

2. Arrange the lettuce, spring onion, cucumber, Haywards Hot & Spicy Onions and red chilli on two serving plates. Slice the rested steak and put on top of the salad. Drizzle with the juice of 1 lime and sprinkle with the sesame seeds and coriander leaves. Cut the remaining lime into wedges and serve on the side if you like.