UPGRADEYOU RECIPES

BALSAMIC BEEF, BEETROOT & ROCKET SALAD

December 4, 2017

 

INGREDIENTS

 

  • 2 x 120g rump steaks, fat trimmed

  • 1 tbsp. balsamic vinegar

  • 2 tsp thyme leaves

  • 2garlic clothes 1 finely grated, 1 finely sliced

  • 2tsp rapeseed oil

  • 70g red onion halved and sliced

  • 175g green beans, trimmed

  • 70g cooked beetroot, halved and cut into wedges

  • 6 pitted olives, quartered

  • 2 handfuls of rocket

 

 

METHOD

 

  • Beat the steaks with a rolling pin until it is about the thickness of 2 x £1 coins

  • In a bowl mix the balsamic, thyme, grated garlic, half the oil and a grinding of black pepper, cover with foil and add to the fridge

  • Heat the remaining oil in a large frying pan and fry the onions/garlic for 8-10 mins, stirring until soft and browning

  • While frying the onions steam/boil the beans for 4-6 mins until tender

  • Push the onions and garlic to 1 side of the pan and add the stakes from the bowl

  • Sear the steaks for 1.5-3mins turning once until cooked but still pink

  • Add the beans into the centre of the plates and place the steak on top

  • Add the beetroot wedge, olives and remaining marinate to the pan and cook briefly to heat through before spooning on top and around the steak

  • Top with rocket and serve

 

 

MACROS PER SERVING

 

Calories: 316

Protein: 27g

Carbs: 13g

Fat: 4g

Fibre: 16g

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