This is such a simple but delicious favourite of ours.The flavours of the succulent beef blend so well with the juiciness and crunch of the pear. Ideal dinner recipe for those hot summer evenings.
Total Time 15 minutesmins
Servings 2
Ingredients
2thick slicesfillet steakor rib fillet
1clovegarliccrushed
1/2tspchilli pasteoptional
Black pepper to taste
1tbspolive oil
1/4cuppineapple juice
1tbspsoy or tamari sauce
Cos lettucesliced
Green pearsliced
1red capsicumsliced
1Lebanese cucumbersliced
1/4cuptarragonchopped
Instructions
Add garlic, chilli, oil, pineapple juice, soy/tamari sauce to a shallow bowl and mix.
Cut the steak into thin slices and place in the marinade. Cover and refrigerate if time allows. Heat on high, a non-stick frying pan and add the pieces of steak and brown on both sides quickly, reserving the liquid in the bowl. Then add the liquid and allow to cook on low heat for a couple of minutes stirring well. Add a little more oil or water if the marinade dries out.
Remove the steak and sauce from the heat and set aside to cool.
Arrange all the salad ingredients on plates ready to serve. Then add the steak and drizzle over the remaining marinade. Serve with cracked pepper.