25 minutes
Summer Steak Salad
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
2
Average cost:
$8.80
Ingredients
2 x 150g lean beef steak fillets e.g. rib fillet
1 tsp extra virgin olive oil
120g bag baby rocket or leafy green mix
1 punnet cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, finely sliced
1 avocado, sliced
Dressing:
1 tbsp honey
1 tbsp dijon mustard
3 tbsp balsamic vinegar
1 tsp extra virgin olive oil
120g bag baby rocket or leafy green mix
1 punnet cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, finely sliced
1 avocado, sliced
Dressing:
1 tbsp honey
1 tbsp dijon mustard
3 tbsp balsamic vinegar
Method
- Combine the dressing ingredients and mix well. Set aside until serving.
- Season the steak well with salt and pepper.
- Heat a barbeque or grill pan over medium-high heat with olive oil. Add the steak and cook for 2-3 minutes on each side or until cooked to your liking.
- Remove from the heat and set aside.
- Make the salad by layering the salad greens, tomatoes, cucumber, red onion and avocado in a large salad bowl.
- Thinly slice the steak and place on top of the salad. Drizzle with the dressing.
Notes:
To make low fodmap remove the red onion and keep avocado to ⅛ per serve
Dietary:
- Gluten Free (GF)
- Dairy Free (DF)
- Egg Free (EF)
- Low FODMAP (LFOD)
- Nut Free (NF)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 526 | 48 | 29 | 22 | 8 |
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