“Cooking the steaks in the crispy onion oil takes this salad to a whole new BEEFED up level”

2 small red onion, thinly sliced

1 garlic clove thinly sliced

2cm ginger, thinly sliced

Vegetable oil or shallow frying

1 zucchini, chopped into batons

2 carrot, shaved

1 cucumber, chopped

1 small cos lettuce, chopped

1tbs chopped chives

juice of 1/2 lemon

1 handful each mint, dill and coriander leaves

SAUCÈy Steaks

1/4 cup (60ml) soy sauce

3cm ginger, finely grated or chopped

1 garlic clove, finely grated

1 long red chili, seeds removed, chopped

Juice of 1/2 lemon

1 tsp white sugar

2 sirloin or scotch fillet steaks

Place sliced onion, garlic, and ginger in a bowl and cover with water. Soak for at least 5 minutes. Drain and squeeze out with a paper towel to remove excess liquid.

Meanwhile, for the saucèy steaks, combine all ingredients except the steaks in a shallow plate or bowl. Season steaks with a small amount of salt and lots of pepper and stand separately to come to room temperature.

Heat 0.5cm of oil in a frypan over high heat. Add sliced onion and cook for 4 minutes or until golden and crisp, remove with a slotted spoon or drain reserving oil. Place on a paper towel to cool and crisp.

Return oil to a pan over high heat. Add zucchini and cook for 3 minutes or until slightly golden. Remove with tongs and set aside. Add steaks and use tongs to press into the meat and tenderize the meat as it cooks. Cook steaks for 2 minutes each side, then remove and transfer to the prepared sauce, turning to coat in sauce, to rest for 15 minutes.

Meanwhile, toss remaining salad ingredients and zucchini in a bowl with lemon juice.

Slice beef and arrange over salad. Scatter with crispy onion mixture and drizzle over steak resting juices. Serve.