This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Season the beef fillet with the suya spice and place on a pre-heated grill.
Grill for 3 minutes, drizzle with vegetable oil, turn over, add the carrots and grill for another 3 minutes. Set aside to cool off. Mix soy sauce with lemon juice, chilli flakes, black pepper, olive oil, salt and honey. Add the thyme, stir and set aside.
Cut the grilled beef into an inch slices, season with MAGGI d3d33d3 and coarse crushed black pepper then set aside. Place the fino fresco leaves in a salad bowl, followed by arugula leaves. Add the sliced beef, cherry tomatoes, grilled carrots, sliced onion and sprinkle the chopped cashew nuts.
Drizzle with the dressing. Warm beef salad ready to serve.
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