Black Plate Beef Salad Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 400g beef sirloin or flank steak, sliced into thin strips
• 2 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish

• Pat the beef slices dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped parsley, and chopped green onions. Mix well.
• Rub the olive oil all over the beef slices, then rub the herb mixture onto the beef, ensuring they are evenly coated. Season the beef generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the beef rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned beef slices and cook for about 3-4 minutes per side, or until the beef is cooked to your desired doneness. Remove the beef from the skillet and let it rest for a few minutes before slicing it into thin strips.

• In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to mix.
• In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and a pinch of salt and black pepper to make the dressing.
• Pour the dressing over the salad and toss gently to coat. Add the sliced beef and crumbled feta cheese (if using) to the salad. Toss again to combine.

• Transfer the beef salad to a serving plate. Garnish with chopped fresh basil and a sprinkle of additional feta cheese if desired.
• Serve immediately, enjoying the tender beef with the fresh, crisp vegetables and zesty dressing.