Steak and Cucumber Salad with Coriander

Ingredients

• 8 small pork neck steaks
• 1 tbsp mixed finely chopped herbs (e.g., parsley, coriander, chervil)
• 2 tbsp Soy sauce
• 1 tbsp peanut oil
• 1 pinch Szechuan pepper
• 1 small salad cucumber
• 1 bundle dandelion
• 1 bundle sorrel
• 0.5 bundle coriander
• 1 red bell pepper
• 100 g soy sprouts
• 2 tbsp peanut oil
• 2 tbsp teriyaki sauce
• 1 pinch sugar
• 1 tbsp lime juice
• 2 tbsp vegetable broth
• Salt
• pepper (ground)
• 2 tbsp chopped roasted peanuts

Instructions

1. 1.

   Wash the meat, pat dry, place in a bowl, add herbs, soy sauce, oil and pepper, mix well, cover and marinate in the refrigerator for at least 30 minutes.

2. 2.

   Wash the cucumber, halve it lengthwise and shave into thin slices. Wash dandelion, sorrel and coriander, spin dry, pluck coriander leaves from stems. Wash the bell pepper, halve, deseed and cut into very thin strips. Place soy sprouts in a sieve and rinse cold. Mix all together. Put vinaigrette ingredients in a shaker cup and shake vigorously to combine.

3. 3.

   Remove meat from refrigerator and grill or sear in a lightly oiled grill pan for 2–4 minutes per side (shorter on the grill, slightly longer in the pan). Toss salad with vinaigrette, season, plate with meat, sprinkle peanuts and serve immediately.