Mouth watering steak rubbed in cajun spices… beetroot, rocket, baby potatoes… hello summer, please stay for awhile…
You know when you have an ingredient you really love, but from time to time want to mix things up a little? Something that you love so much that you’re not sure if you should make something different with it because there’s the possibility it could be ruined? I do!!!
My treat, eye fillet steak…. now that’s a real treat. Usually left up to a Chef in a restaurant to perfect, but it doesn’t have to be. AND, with this recipe, you can be assured that if you’re a steak lover, this won’t ruin one of the juiciest, delicious cuts you’ll ever devour.
For the salad recipe, I’ve used Coles Low GI certified baby potatoes.
|3 small baby carisma potatoes (available at Coles, certified Low GI)|
|2 eye fillet steaks|
|1/2 c beetroot, julienne|
|2 c rocket leaves|
|1 bunch baby asparagus|
|1 Lebanese cucumber|
|1 tsp. salt & pepper|
|1 tbsp. lemon juice|
|1 tsp. wholegrain mustard|
|1 tbsp. balsamic vinegar|
|1 tbsp. capers|
|2 tbsp. extra virgin olive oil + 1 extra|
|1 garlic clove|
|2 tsp. cajun spice|