A really colourful and zingy recipe to brighten up a midweek dinner.


Equipment: Griddle pan or sauté pan
Serves: 2

  • 1 tsp sunflower oil
  • 225g (8oz) sirloin steak, trimmed of excess fat
  • 3 tbsp sweet chilli sauce 
  • juice of 1 lime
  • 1 cucumber, peeled, deseeded and shaved into ribbons
  • 2 carrots, peeled and shaved into ribbons
  • 1 x 280g (9¾oz) packet ready-diced mango (cut larger pieces into smaller dice)
  • 2 baby gem lettuces, leaves separated
  • handful of coriander leaves 
  • 2–3 sprigs of mint, leaves picked



  1. Season the steak with salt and pepper. Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 1–2 minutes on each side until browned but still rare in the middle. Set aside to rest.
  2. Mix the sweet chilli sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
  3. Slice the steak and serve on top of the salad.