Want a salad that’s healthy and filling? This hot steak salad combines quick-to-cook beef, crunchy veggies and a bed of nutrient rich spinach for a meal that will leave you feeling satisfied. With less than 500 calories per serving, this recipe serves one but the ingredients can always be doubled to serve more.
- 3tsp olive oil
- 125-150g thick piece of sirloin steak
- 1 garlic clove, halved
- 1 small red onion, peeled and cut into thin wedges
- Half a yellow pepper, deseeded and cut into chunks
- 4-5 asparagus spears
- Handful of spinach leaves
- A few Parmesan shavings
- For the dressing:
- 1tbsp balsamic or wine vinegar, or lemon juice
- 1tsp Dijon or English mustard
- 1tbsp olive oil
Rub 1tsp of oil over the steak and season it well. Heat a griddle pan or frying pan and when really hot, add the steak and cook for 2-3 mins, then turn it over and cook for another 2-3 mins, depending on the thickness. Cook the garlic at the same time, then set both aside, wrapped in foil.
Put 2tsp of oil in a bowl, add the onion wedges, pepper and asparagus to coat them, then put the veg on the hot griddle and cook for 8 mins until tender, turning to char and soften them.
To make the dressing, whisk the vinegar (or lemon juice), mustard and olive oil together with some salt and pepper.
Put the leaves on a warm plate, add the griddled veg, then slice the steak thinly across the grain and arrange slices on top. Drizzle with the dressing and scatter with Parmesan shavings. Serve with some new potatoes, cooked, then griddled, if you like.
For extra speed, use a pack of mixed veg and microwave it in the bag 3-4 mins. Cook a batch of new potatoes, then just reheat leftovers on the griddle, or in a pan.