Vietnamese Steak and Smashed Cucumber Salad

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

  • 2 sirloin steaks
  • 1 cucumber
  • 1⁄2 tsp salt
  • 2 tsp sugar
  • 3 tbsp white wine vinegar or rice wine vinegar
  • 1 green chilli, thinly sliced
  • 1 tbsp sesame seeds
  • Handful of coriander, roughly chopped

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.

About the author 

Jessica Cooke

I love drinking coffee, and my favourite thing in life (apart from my family) is to help women to get fit, healthy and learn how to love themselves again. (oh, and also I love playing with my two Miniature Schnauzers, Buster and Ozzy)

I’ve coached more than 6,140 women over 14 years get fit, healthy and learn how to love themselves again.

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