Asian-Style Courgetti with Seared Steak

"Courgetti" or sprialised courgette was all the rage a couple of years ago as a lower carb alternative to spaghetti or noodles. I'm not really one for fads but in certain instances, such as this salad, the texture and flavour is just perfect.

As always, please buy the best quality steak you can afford or, if you like, you could use chicken or even tofu instead. Chinese black vinegar can be found in the larger supermarkets but balsamic is a good alternative provided you don't use the really thick, sticky stuff.

Asian-Style Courgetti with Seared Steak

Serves 4

oil

4 courgettes 

3 tbsp fish sauce (or 3 tsp Marmite dissolved in 100ml boiling water)

3 tbsp rice vinegar 

2 tsp sugar 

85g dry roasted peanuts, roughly chopped

1 tbsp Chinese black vinegar or balsamic vinegar

2 rump steaks 

1-2 red chillies, finely chopped

sesame seeds, to serve

sea salt and freshly ground black pepper

Use a spiraliser to make the courgetti or slice into thin strands. Toss with the fish sauce/Marmite, rice vinegar, sugar and a pinch of salt. Chill for 15 minutes. 

Meanwhile, heat a griddle or frying pan over a high heat. Rub the black vinegar and a splash of oil into the steaks. Season well on both sides with salt and pepper, fry for 2 minutes on each side, then wrap in tin foil and leave to rest. 

Squeeze the courgettes in a new folded J-cloth or plenty of strong kitchen towel, discard any excess liquid, then toss in a bowl with the peanuts and chopped red chilli. Slice the steaks.

Divide the courgetti between plates, top with the slices of steak, sprinkle with the sesame seeds and pour over any resting juices. Enjoy!