We’ve been having a lot of BBQ’s throughout lockdown. Mostly pork chops, burgers and sausages alongside some nice salads, but thanks to Deborah, our in-house Inspire chef, we now have something a little more sophisticated that tastes amazing.
It’s perfect for cooking outside for a barbecue and the pickled cucumber can be done up to a day in advance. I hope you enjoy it! It’s really healthy so you can enjoy it mid-week. If you want to add some sides, this delicious Potato and Greens Salad goes great with it. For more tasty recipes go to the free tools section of our website.
I hope you enjoy it,
Jessica Cooke
Ingredients
Method:
Cut the cucumber into 3 or 4 pieces and place in a plastic sandwich bag. Smash with a rolling pin until you get chunks around 1-2 inches big. Place in a large bowl and add the salt, sesame seeds, sugar and vinegar. Leave aside for at least 30 minutes.
Heat a frying pan on high heat and cook the steaks for 3-4 minutes a side, or to your preference. Leave to rest for 5 minutes and then slice thinly against the grain. Serve the steak with the pickled cucumber and top with the chopped herbs and chilli.
Session expired
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.