½ cucumber cut in half lengthwise and then thinly sliced
¼ cup finely chopped peanuts or cashews
1 red thai chili thinly sliced
Directions
In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended. Place the beef in a shallow bowl and pour 1/2 of the marinade overtop. Ensure both sides of the steak are well coated in the sauce and then transfer it to the fridge for a minimum of 20 minutes and up to 6 hours. Transfer the other half of the marinade to the fridge to use later as dressing for the salad.
To prepare the salad, on a large platter or in a big salad bowl add the arugula. Sprinkle overtop all of the herbs, and then arrange the sliced cucumber, red onion, red bell pepper and cherry tomatoes overtop.
Heat a barbeque or grilled pan until hot, add the steak and grill for 4 minutes per side until grill marks form and the steak is medium rare (or cook the steak longer if you prefer). Remove from the steak from the pan and leave it to rest for 5 minutes before thinly cutting it against the grain into strips
Arrange the steak slices overtop of the salad and finally garnish with the chopped peanuts and sliced thai chili. Right before serving, drizzle the remaining dressing overtop. Toss the salad and serve.
