Slices of grilled beef combined with kale and colourful vegetables make a striking, wholesome salad. Nutritious and full of flavour, it’s perfect for a light lunch or a show-stopping starter.
Ingredients
Total ingredient list
- 600 g beef for grilling, e.g., ribeye
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 garlic cloves, peeled and chopped
- 40 ml olive oil
- Black pepper, to taste
- 300 g fresh kale
- 200 g cherry tomatoes, halved
- 1 fresh cucumber, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
Dressing:
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp Kikkoman Seasoning for Sushi Rice
- 1 tbsp Kikkoman Toasted Sesame Oil
- 2 tbsp raspberry jam
- 1 garlic clove, peeled and chopped
- 1/2 tsp fresh ginger, peeled and chopped
- Juice of 1 fresh lemon
Preparation
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Step 1Preparation:
Pat the beef dry with paper towels and slice thinly. In a bowl, mix the olive oil, chopped garlic, rosemary, thyme, and black pepper. Coat the beef slices in the marinade and leave for at least 20 minutes. Preheat a grill or pan to high heat. Grill the beef for 2–3 minutes on each side until pink in the centre. Transfer to a board and let rest for 10 minutes, then slice into strips. -
Step 2Preparation:
Wash the kale and chop into pieces. Halve the cherry tomatoes and slice the cucumber, bell pepper, and red onion. Combine all the vegetables in a large bowl. -
Step 3Preparation:
In a small bowl, mix the Kikkoman Soy Sauce, Kikkoman Seasoning for Sushi Rice, Kikkoman Sesame Oil, raspberry jam, chopped garlic, ginger, and lemon juice until smooth. Pour the dressing over the prepared vegetables and toss gently. Arrange the grilled beef slices on top and serve chilled.
Featured products in this recipe
- Kikkoman Naturally Brewed Soy Sauce
- Kikkoman Toasted Sesame Oil
- Kikkoman Seasoning for Sushi Rice
