- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This juicy steak tastes as good as it looks and is ready in less than half an hour.
Ingredients
- 4 x 150g beef rump steaks
- 2 teaspoons olive oil
- 120g bag four leaf salad mix
- 400g can chickpeas, drained, rinsed
- 450g can baby beets, drained, halved
- 1/2 red onion, thinly sliced
- 1/2 x 350g jar marinated fetta, reserving 2 tablespoons marinating oil
Method
- Step 1Brush steaks with oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Stand steaks, loosely covered with foil, for 5 minutes.
- Step 2Combine salad leaves, chickpeas and beets in a large bowl. Top with onion and fetta. Drizzle over marinating oil. Toss to combine.
- Step 3Serve steaks with salad.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1637 kj
Energy
18g
Fat Total
7g
Saturated Fat
6g
Fibre
39g
Protein
109mg
Cholesterol
686.72mg
Sodium
7g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Variations: Grill firm fish fillets such as ling or salmon, replace baby beets with segments of orange and add pine nuts for a healthy, refreshing meal. Pan-fry lean Italian-style sausages.
Replace baby beets with 200g cherry or grape tomatoes, halved. Add olives and drizzle with balsamic vinegar.
Make your own marinated fetta: Place fetta, peppercorns and dried mixed herbs in a clean jar. Top up with olive oil. Refrigerate for 2 days to allow flavours to develop
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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