Tenderstem broccoli and steak salad with satay dressing

Tenderstem broccoli and steak salad with satay dressing

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious
  • 10 minutes
  • 15 minutes
  • Woolworths Vergelegen Merlot
  • Buy Ingredients Here


  • For the satay dressing:
  • ½ cup coconut milk
  • 3–4 T smooth peanut butter
  • 1 red chilli, sliced
  • 1 T fish sauce
  • 1 t rice wine vinegar
  • 1 t sugar
  • 1 lime, juiced
  • For the salad:
  • ½ head shredded purple cabbage
  • 1 x 400 g bag blanched Tenderstem broccoli
  • 2 free-range sirloin steaks
  • fresh mint, torn, for serving

Cooking Instructions

To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.

Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.

Toss ½ head shredded purple cabbage with the bag blanched Tenderstem broccoli. Pan-fry the free-range sirloin steaks to your liking, slice while warm and arrange over the salad.

Serve with a handful of torn fresh mint and drizzle over the satay dressing.

Browse more salad recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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