Serves = 4
- 4 x 150g beef steaks (fat trimmed)
- 1 1/2 tbsn coarse black pepper
- 1 1/2 tbsn extra virgin olive oil
- 120g mixed lettuce
- 1 cucumber
- 1 tomato
- 225g tin beetroot
- 1/4 bunch coriander
- 1 tbsn white wine vinegar
Back to Recipes
Pepper-Crusted Beef & Salad
This steak and salad recipe will add some pep to your recipe repertoire
15
mins
9
ingredients
$5.80
/ person
Gear
Ingredients
It’s this easy
- Preheat the BBQ or grill to medium-high heat (could also be cooked in a frying pan)
- Place the steaks on a plate, sprinkle over the pepper and drizzle 2 tsp olive oil
- Cook the steaks on the grill for 2-3 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover the steaks to rest for 5 minutes, before cutting into thin slices
- Prepare the salad ingredients - dice the cucumber and tomato, finely chop the coriander and drain the beetroot. Add these all into a bowl with the lettuce
- In a small bowl combine the white wine vinegar and remaining olive oil and mix well then drizzle over the salad and toss it together gently
- Serve the salad out onto four plates and top with the sliced beef
Tweaks
- Add some lemon or lime juice to the dressing for an extra flavour burst
Notes
Nutrition information (per serve):
- Energy (1262kJ)
- Protein (34.8g)
- Total fat (13.7g)
- Saturated fat (3.5g)
- Carbohydrate (7.6g); Starch (1.3g), Sugars (6.3g), Added sugars (0g), Free sugars (0g)
- Dietary fibre (4.0g)
- Sodium (224mg)
- Calcium (63mg)
- Iron (4.4mg)
