With the sweetness of orange and the crunch of toasted almonds, this salad is a perfect low-carb lunch.
Ingredients
- Olive oil spray, to grease
- 600g piece lean beef steak
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 bunch watercress, rinsed, sprigs picked
- 3 oranges, segmented
- 50g (1/3 cup) toasted slivered almonds
- 4 green shallots, ends trimmed, thinly sliced
- 1 bunch fresh lemon thyme, leaves picked
Dressing
- 60ml (1/4 cup) rice bran oil
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon brown sugar
Method
- Step 1Lightly spray a chargrill pan or barbecue with oil spray. Preheat pan on high heat. Rub both sides of steak with garlic and sprinkle with cumin. Season with salt and pepper. Cook on grill for 2-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
- Step 2Meanwhile, combine the watercress, orange segments, almonds, shallot and lemon thyme leaves in a bowl.
- Step 3To make the dressing, whisk together the oil, vinegar and sugar in a small bowl. Season with salt and pepper.
- Step 4Thinly slice the steaks and add to the salad. Pour over the dressing and toss to combine. Place on serving plates to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1481 kj
Energy
22g
Fat Total
4g
Saturated Fat
5g
Fibre
29g
Protein
74mg
Cholesterol
71.29mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
Notes
Variations: Olive tapanade beef salad: Omit the cumin and garlic. Season the steak with the salt and pepper. Spread both sides of the steak with 2 tbs green olive tapenade. Peppered beef & salad wraps: Replace the cumin with fresh ground black pepper. Omit the Dressing. Toss the sliced beef and salad together. Roll up in 8 mountain bread wraps. Beef, rocket & pink grapefruit salad: Replace the watercress with a 150g pkt mixed baby rocket and spinach leaves. Replace the oranges with 2 pink grapefruit.
- Author: Kerrie Butler
- Image credit: William Meppem
- Publication: Australian Good Taste