Ingredients
- 6 roma tomatoes, halved
- 1 red onion, cut into wedges
- salt and pepper
- olive oil
- 1 bunch asparagus, woody ends trimmed
- 3 beef sirloin steaks, trimmed
- 2 tablespoons buttermilk
- 1 tablespoon horseradish sauce
- 2 teaspoons finely chopped chives
- 100g baby spinach leaves
Method
- Step 1Preheat oven to 210°C. Place the tomato and onion on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and drizzle with a little olive oil. Bake for 15 minutes or until tender.
- Step 2Meanwhile, blanch the asparagus in a saucepan of boiling water for 1-2 minutes, then plunge into iced water. Drain and set aside.
- Step 3Sprinkle the steaks with salt and pepper and drizzle with a little oil. Heat a non-stick frying pan over medium-high heat. Cook the steak, in batches if necessary, for 3 minutes each side for medium, or until cooked to your liking. Remove, cover with foil and set aside to rest for 5 minutes.
- Step 4To make the dressing, combine the buttermilk, horseradish sauce, chives and 1/4 cup water.
- Step 5To serve, place spinach leaves on serving plates. Cut steak into thick slices and arrange over the spinach leaves with the tomatoes, onion and asparagus. Drizzle with the dressing and serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1145 kj
Energy
9g
Fat Total
3g
Saturated Fat
41g
Protein
217.5mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
The salad can also be dressed with shaved parmesan or toasted pinenuts if desired.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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