Chopped Steak Salad
SERVES 4
PREP 25 minutes
COOK 5 minutes
NUTRITION 1708kJ; 17g fat (4.5g sat); 31g protein; 26g carbohydrate; 11g fibre a serve
COST $3.35 a serve
Ingredients:
- 350g budget beef rump steak, trimmed
- 2 tablespoons vegetable or olive oil
- 500g broccoli, cut into florets
- 1 baby cos lettuce, trimmed, leaves separated
- 2 carrots, halved lengthwise, sliced diagonally
- 1 lebanese cucumber, halved lengthwise, sliced diagonally
- 4 baby beetroot, scrubbed, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons finely chopped mint leaves
- 50g fetta, crumbled
- 4 slices crusty bread
Directions:
- Heat a char-grill pan on high. Rub steak with 2 teaspoons of the oil. Cook for 2 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
- Meanwhile, cook broccoli in a saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain.
- Combine lettuce, carrot, cucumber, beetroot and broccoli on a large platter. Whisk vinegar, zest, juice and mint in a jug. Season. Drizzle half the dressing over salad. Top salad with steak and fetta. Serve with remaining dressing and bread.
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