Calories: 159 Preparation: 10 mins Cooking: 6-8 mins Serves: 4
2 (175g/6oz) sirloin steaks, trimmed of fat
15ml/1 tbsp Szechuan peppercorns, crushed
3 tomatoes, deseeded and sliced
1 small red onion, sliced
225g/8oz cucumber, peeled, deseeded and sliced
1 (85g) bag watercress
30ml/2 tbsp Thai sweet chilli dipping sauce
Juice 1 lime
15ml/1 tbsp Thai fish sauce
Coat the steaks with the peppercorns and season with a little salt. Cook under a hot grill for 6-8mins, turning once until medium rare. Set aside for 2 mins to cool slightly.
Toss the tomatoes, onion and cucumber with the watercress. Whisk the chilli sauce, lime juice and fish sauce together.
Thinly slice the steak and toss together with salad and dressing. Serve immediately.
Fat: 4.6g Saturated Fat: 1.6g Carbohydrate: 7.1g Protein: 22.9g Fibre: 1.5g Salt: 0.88g