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Balsamic Beef Steak Salad


Serves 4

Lean beef steak marinated in Cajun spice, lemon zest and olive oil, tossed through crispy salad leaves, tomatoes and tangy balsamic dressing. This healthy, low fat, low carb salad packs a punch.
Per serve: 1166.8kj (277.8cals); 8.6g total fat (2.4g saturated fat); 2.5g fibre


You’ll need

600g porterhouse or fillet steak
1 tbsp Cajun seasoning
2 tsp lemon zest
2 tsp olive oil
4 cups lettuce leaves
2 cups spinach leaves
2 large tomatoes (360g), chopped
½ cup mint leaves
1 tsp olive oil
1 large garlic clove, minced
1/3 cup balsamic vinegar
1 tbsp sugar

Let’s go

Coat steak with Cajun seasoning, lemon zest and 2 teaspoons of olive oil. Leave to marinate for 5-10 minutes.

Toss lettuce, spinach, tomatoes and mint leaves together and divide among plates.

Heat a non-stick frying pan to medium high and add steak. Cook to your liking (about 2-3 minutes per side for rare, 3-4 minutes per side for medium, 5-7 minutes for well done). Remove steak from pan and allow to rest on a board for 5 minutes.

While steak is resting, add remaining olive oil to a small saucepan and add garlic. Heat on low and cook for 1- 2 minutes until fragrant but not burning (burnt garlic is quite bitter). Remove from heat, add balsamic vinegar and sugar and return to the heat. Cook gently for 1 minute.

Slice steak and arrange over salad leaves and drizzle with warm balsamic dressing. Serve now before the salad leaves wilt.


Why it’s good for you
I do love a good big flavoured salad and this one doesn’t disappoint. It’s light and tasty yet filling and leaves you satisfied.
Per serve: 1166.8kj (277.8cals); 8.6g total fat (2.4g saturated fat); 2.5g fibre


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