Warm Steak Salad, Beetroot & Rocket
Description
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.
Ingredients
| 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 avocado |
| 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 |
Directions
- 1
- Bring two small pots of salted water to a rolling boil.
- 2
- Crush the garlic clove and add the potatoes and minced garlic to one pot.
- 3
- Add the asparagus to the second pot and cook for 2 minutes. Strain the asparagus and allow to cool.
- 4
- Cook the potatoes until tender. Strain the water and let the garlic and potatoes cool.
- 5
- While the potatoes are cookin
- 6
- To make the salad, combine the julienne beetroot and rocket in a bowl. Use a vegetable peeler, shave the cucumber into the bowl.
- 7
- Add the cooled asparagus to the bowl.
- 8
- Once the potatoes are cooled, slice in half and add to the bowl.
- 9
- To cook the steaks, coat with a little olive oil and rub 1 tsp. cajun spices into each side of the steaks. Preheat a non stick fry pan and cook the steaks 3-4 minutes each side for medium-rare.
- 10
- Allow the steaks to rest for 5 minutes prior to slicing.
- 11
- To make the dressing add the mustard seeds, balsamic, capers, oil and salt and pepper to a small bowl and whisk together.
- 12
- Toss a little of the dressing through the salad until all ingredients are coated.
- 13
- Cut, core and slice the avocado for garnish.
- 14
- Arrange the salad on the plate.
- 15
- Thinly slice the steaks and arrange the slices on top of the salad, arrange avocado around and serve immediately.
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