Honey and Ginger Diced Beets with Steak and Roasted Peanut Satay Dressing

Method

1. Add the peanuts, coconut milk, lime juice and honey to a high-speed blender and blitz until smooth. Season to taste. Loosen with a little water if necessary (it should be a thick consistency able to drizzle).
2. Season the steaks and rub with oil on both sides.
3. Set a frying pan over a medium-high heat. Add the steaks and cook for 2 minutes on each side for medium, turning every minute. For flatter, thinner steaks allow only 1 minute per side. Set the steaks aside to rest for 10 minutes.
4. Slice the sugar snaps lengthways, thinly slice the onion, radish and coconut and add to a bowl with the micro herbs and toss gently to combine.
5. Slice the steak and layer on a plate with the salad and beetroot pieces, spoon over the dressing, scatter with remaining peanuts and serve.