Zesty, citrus, high protein, low carb salad, perfect for lunch or dinner.
4 tbsp. tamari sauce
1 orange, juiced
1 lime, juiced
1 tbsp. root ginger, grated
2 cloves garlic, minced
½ tsp. chili paste
1.5 lbs. (750g) skirt steak, cut into 2-3 pieces
3 tbsp. olive oil
8 oz. (250g) rocket
1 orange, peeled, sliced
6 radishes, sliced
WHAT YOU NEED TO DO:
1. Combine the tamari sauce, orange juice, 1 tablespoon of lime juice, ginger, garlic and chili paste in a zip bag. Add the steak to the bag, shake to combine and massage the marinade into the beef. Place the bag into the refrigerator to marinate for 8-24 hours.
2. Heat 1 tablespoon of olive oil in a pan over a high heat and cook the steak for 4-6 minutes (for medium-rare), turning once. Transfer onto a plate and allow the steak to rest for 10 minutes.
3. Place the rocket, sliced orange and radishes into a large bowl. Drizzle with the remaining 2 tablespoons of olive oil and 3 tablespoons of lime juice. Divide the salad between 4 plates.
4. Now cut the steak across the grain into slices, roughly ¼ inch (6mm) thick. Arrange the steak over the salad and serve immediately.