Preparation time: 20 min.

Ingredients for 4:

  • 300 g steak (faux-filet)

Beansprout salad:

  • 300 g beansprouts
  • 1 bay leaf
  • 2 shallots
  • Hediard black Malabar pepper
  • 1 chopped garlic clove
  • 1 teaspoon caster sugar
  • 2 teaspoons Hediard Bordeaux wine vinegar
  • Hediard Walk in the Country' salt (ref 122483)
  • 100 g carrots
  • 2 soup spoons Hediard grapeseed oil
  • ½ bunch chives
  • 1 branch of thyme
  • 1 Granny Smith apple

Barbecue sauce:

  • 45 g Worcestershire sauce
  • 20 g Hediard grapeseed oil
  • 1 teaspoon Tabasco
  • 25 g ketchup
  • 70 g tomato paste
  • juice of ½ a lemon
  • 50 g caster sugar

For the barbecue sauce:

Whisk all the ingredients together and put in the fridge.

For the beansprout salad:

  1. Chop the shallots and garlic
  2. Snip the chives
  3. Grate the carrots
  4. Peel and grate the apple
  5. Combine all the ingredients, adding the red wine vinegar, oil, a sprig of thyme, one bay leaf, pepper, sugar, and 'Walk in the Country' salt Leave to marinate for 24 hours
  6. Pre-heat the grill: Grill the steaks on both sides and leave to cool
  7. Marinate the steaks in the barbecue sauce
  8. Remove the meat and slice thinly
  9. Arrange attractively on a bed of beansprout salad. Season with a splash of barbecue sauce and scatter with 'Walk in the Country' salt.