Steak fatija salad

Recipe inspiration;
Prep time; 15 mins
Marinate time; 2 hours
Cooking time; 15 mins
Total time; 2 hour 30 mins



500g entrecote steak
2 tablespoons olive oil
⅓ cup freshly squeezed lime juice
2 tablespoons fresh cilantro
1 teaspoon garlic
1 teaspoon brown sugar
¾ teaspoon red chilli flakes
½ teaspoon ground cumin
1 teaspoon salt


3 halves bell pepper (different colors)
1 large onion, divided by 2
4 cups lettuce leaves
1 small tomato
1 avocado
Extra cilantro leaves for garnish
2 tablespoons olive oil for frying beef


Make pickled onion with half of the onion, put aside. See recipe for lemon and vinegar here

Mince garlic, finely chop cilantro, squeeze limes

In a small bowl, whisk marinade ingredients together to combine

Place steak and half of the marinade/ dressing sauce into a zip bag. Let steak marinate in a refrigerator for at least 2 hours or better overnight. Remove steak from refrigerator 30 minutes before cooking

Refrigerate the reserved untouched marinade to use as a dressing

Wash and dry lettuce leaves; slice tomato, onion and avocado; cut bell peppers into strips; chop cilantro leaves

On a grill pan or skillet over medium high heat, bring a tablespoon of cooking oil to boil. Add steak

Cook on each side to your desired doneness

Let steak rest

While steak is resting, wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and ½ of sliced onion until cooked to your liking

Slice steak into strips

Arrange all ingredients into a serving bowl as you like. Drizzle with remaining marinade/dressing and serve with spring onion

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