Steak Strips with Broccoli Salad
- Prep: 10 minutes
- Cook: 10 minutes (plus 10 for resting meat)
- Serves: 2
INGREDIENTS
- Drizzle olive oil
- 200g Tenderstem broccoli
- 150g mangetout
- 2 cloves garlic, sliced
- Freshly ground black pepper
- Pinch LoSalt
- 2 thin minute steaks
- Sprinkle garlic powder
- 4-5 sprigs fresh rosemary
- Knob of butter
Dressing:
- 2 tbsp Greek yogurt
- Juice of ½ lemon
- Black pepper
METHOD
- Start by making the dressing.
- Simply mix together the Greek yogurt, some black pepper and juice of ½ a lemon. Set aside.
- Next blanche the vegetables for 2 minutes, drain and set aside.
- Prepare the steak by drizzling with olive oil and rubbing in black pepper, a pinch of LoSalt and garlic powder. Repeat on both sides.
- Drizzle olive oil into a hot non-stick pan.
- Add the 2 sliced cloves of garlic and the blanched vegetables. Saute for 3-4 mins and then transfer to a plate.
- Now, add a small knob of butter to the same hot pan along with the fresh rosemary sprigs.
- Place the minute steaks on top of the rosemary and cook for a couple of minutes on each side, or until cooked to your liking.
- Rest the meat for 10 minutes before slicing.
- Serve the meat with the vegetable salad, at room temperature, drizzled with the yogurt dressing.