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Beef and beetroot salad

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Beef and beetroot salad
Beef and beetroot salad
  • Serves: 2

  • Skill level: Easy peasy

Woman's Weekly recipe This healthy steak salad with peppers, courgettes, beetroot and rocket and chard leaves contains less than 10g fat per person.

Ingredients

  • 150g(5oz) rump steak, trimmed of all fat
  • 2½ tsp olive oil
  • ½ red and ½ yellow pepper, deseeded and halved
  • 1 large courgette, trimmed and cut into 8 long, thin slices
  • 4-6 cooked baby beetroot, cut into wedges
  • Handful of rocket and chard leaves per person
  • 4tsp sweet chilli sauce, for serving

Woman's Weekly cookery editor Sue McMahon says: Steak may seem expensive, but it stretches a lot further when you serve it sliced like this, so it’s actually quite economical.

Method

  1. Rub the steak on both sides with ½ tsp of the oil and leave at room temperature for 10 mins, then cook it on a hot griddle for 2-3 mins each side. Set aside for 10 mins on a plate.
  2. Brush the vegetable strips with the rest of the oil and griddle until browned and tender. Arrange them on 2 warm plates.
  3. Cut the steak into thin slices and arrange among the vegetables, with the beetroot wedges. Add rocket and chard leaves, and serve with a little dish of chilli sauce, for dipping. (Not suitable for freezing).

Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 241(kcal)
  • Fat 8.5g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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