Quick, filling and heavenly tasty – you can get this on the table in under 15 minutes. My boys love the meaty element to this which creates a good distraction from the greenery which they’re not always keen on. A little steak goes a long way so try and buy the best you can find – this is the star of the show here.
I used the base of this recipe inspired from the most excellent Jamie Oliver’s Everyday Super Food book but it has mutated over the years to include whatever comes to hand and what is in season. Feel free to add in whatever you fancy, this is just a guide – maybe some chopped walnuts for some crunch, diced mango for sweetness, chopped figs are wonderful in the Autumn.
Super Steak Salad – Serves 4
1/2 x large aged organic steak/s, approx 1 lb/500g
1 packet Quinoa with seeds and grains – I used Merchant Gourmet
2 ripe and bright avocados, chopped
2 x handfuls of rocket
2 x handfuls of spinach
1 x small handful herb leaves, left alone unchopped
1 x red pepper, sliced
1 x good handful of baby corn sliced in half down the length
1 x cup feta cheese cubes
A good quality flavoured oil such as lemon or pomagranate to dress
Season and oil the steak and flash fry in a hot frying pan until cooked to medium – don’t murder it, you’ll waste the meat and lose some of the vitamins. Remove and leave to rest covered in a foil boat, catching any of the juices that will leak out afterwards.
Microwave the quinoa and pop onto a serving platter, ready for its friends. Cool slightly and add the leaves, avocado and feta.
Flash fry the pepper slices and baby corn in the frying pan, toasting them off in the caramelised meat juices. Add to the platter. Dress the platter ingredients lightly with a good quality oil.
Finely slice the steak on a diagonal and pop onto the salad, finally pouring over the waiting meat juices before serving.
We hope you are enjoying the week – if not, this should help!
Karen & Co!