This Roasted steak salad is a great recipe that can be used for lunch or dinner. It is warm and filling, making it a great way to enjoy a salad during the cooler months. Feel free to mix up the vegetables to suit your tastes, but I encourage you to include the Brussels Sprouts as these are such a powerhouse of nutrients and antioxidants. Brussel Sprouts contain phytonutrients that are supportive of our natural detoxification processors. I know that Brussel Sprouts would be the least favourite vegetable for most people, but give them a go in this recipe.
Roasted Steak Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 300gm beef fillet
- 4 brussel sprouts
- handful of tiny tomatoes, halved
- 2 cups mixed green leaves
- 1/4 fennel bulb, thinly sliced
- 1 zucchini, sliced into chunks
- handful of fresh parsley leaves
- 2 Tbs extra virgin olive oil
- salt and pepper to taste
Instructions
- Pre heat over to 180.
- Boil a small saucepan of water and cook the Brussel sprouts for 10 minutes.
- Remove Brussel sprouts from water and cut in half lengthwise.
- Place the Brussel Sprouts, tomatoe and zucchini on an oven tray and drizzle with olive oil and season with salt and pepper.
- Roast vegetables for 20 minutes, or until tender.
- Heat fry with a little olive oil.
- Season steak with salt and pepper, and any other seasoning that you like.
- Cook the steak to your liking.
- Remove steak from the pan and thinly slice it.
- In serving bowls place the salad leaves, top with the roasted vegetables and then the steak slices.
- Drizzle a little more olive oil and sprinkle freshly chopped parsley.