This is how I like to eat in summer - a big salad topped with delicious steak. I discovered this salad when I was pregnant as I was trying to increase my iron stores and eat lots of leafy greens. It's now a firm family favourite and perfect for my teenage children who need zinc and iron for growth, energy and immunity.
GF, LF, FF - see below for notes
- 400 g lean beef (I like sirloin or porterhouse)
- plenty of black pepper
- olive oil
- 2 large handfuls asian salad mix or baby spinach leaves
- 250g cherry tomatoes, halved
- 20 green beans, sugar snap peas or snow peas, blanched
- 2 red capsicums,sliced
- 2 Lebanese / Japanese cucumbers sliced
- 1/2 red onion, sliced
- 1 small bunch coriander picked
- 1 small bunch mint picked
- Cashews to sprinkle over
- juice from 2-3 limes
- 1 sliced red chilli (optional)
- 2 tablespoons fish sauce
- 2 teaspoon palm sugar (or castor sugar)
- Season the steak with the pepper and cook in a hot pan with a little olive oil until medium rare. Remove from the pan, cover loosely and allow to rest for about 5 minutes then slice thinly.
- Combine the salad leaves, tomatoes, green beans, capsicum, cucumber, onion and herbs.
- Add the sliced beef.
- Make the dressing by mixing the lime juice, chilli, fish sauce and sugar.
- Pour the dressing over the salad and mix through. Top with a small handful of cashews.
- Divide between serving bowls and enjoy. Lean chicken breast, grilled fish or grilled firm tofu can be used in place of the beef.
GF - check fish sauce,
FF (FODMAP friendly) - substitute green tops of spring onion for onion, limit portion of snow peas to five pods, substitute peanuts for cashews