Then, prepare this for yourself and your family in less than 30 minutes!

I love the combination of steak and salad; any salad.  But this Thai salad really captured my palate.  The blend of all the flavors from the dressing is so delicious that I keep on craving for more.  I tell you, I can finish a whole big bowl of this salad.

How To Prepare: First, buy a slice of scotch fillet from a good butcher shop.  Scotch fillet is my favorite meat cut for steak.

Second, prepare all the veggies that will go to your salad bowl:  sliced carrots, sliced French shallots, bean sprouts, parsley, red/green/yellow/orange capsicums, red onions.  Optional:  coral lettuce, julienned green beans, snow peas.

Dressing: Mix in the following ingredients with a whisk:  soy sauce, vegetable oil, finely chopped garlic, finely chopped parsley, grated ginger, a spoon of low fat mayonnaise, a spoon of sesame oil, chili flakes, ground black pepper, salt and a pinch of sugar.

Grill the steak and toss the salad with the dressing.  Serve.  That easy.  This is ideal for a quick lunch or dinner.  You can prepare the dressing ahead of time and keep it in a container or bottle.  Keep the dressing in a fridge pre-mixed and the same will be as good for a week.

Note:  The photo attached here is not as colorful as it should appear.  I prepared this salad without planning ahead so I just put in it whatever I have in the fridge.  I love how my steak came out of the grill though-  still juicy inside.  Bon apetit!