Steak salad using grass fed meat
Roasted vegetables, couscous and steak come together to make a delicious summers meal
Equipment
- 1 griddle pan
- 1 frying pan
- 1 large bowl
- 1 serving platter
Ingredients
- 2 tbsp olive oil
- 1 courgette in thick finger slices
- 1 medium aubergine in chunks
- 2 peppers in thick slices
- 240g dried couscous
- 360ml boiling water
- 1/4 red cabbage, sliced thinly
- 1/2 head broccoli, cooked
- 100g halloumi, sliced
- 300g grass fed steak
- 2 tbsp olive oil
- 1/4 cucumber
- 4 tbsp chopped fresh herbs
- seasoning
- 1 lemon
Instructions
- To speed this recipe up you can simply chop the courgette, aubergine, pepper and roast in the over with a drizzle of olive oil at 180C fan oven for 30 minutes, Stir part way through.
- Or as I did, you can use a griddle pan and cook on that to get the griddle marks on your vegetables.
- Make the couscous in a large bowl by pouring the hot water over, setting a plate or lid on top and set aside
- Whilst the couscous expands, have the steak ready to cook, bringing it to room temperature.
- Start preparing the rest of the vegetables. Slice the red cabbage and cucumber and cook the broccoli.
- Griddle your halloumi for a few minutes per side.
- Now cook the steak for just a few minutes per side, either on a griddle or in a frying pan. Then set this aside on a plate to rest.
- Lay the coucous on your serving dish. Top with all the vegetables and the halloumi.
- Make your dressing with the olive oil, lemon juice and herbs, whisk it up.
- Chop and arrange the steak on top and drizzle on ther dressing. Finish with some ground black pepper.
Notes
To speed things up use the oven to roast your vegetables then you can multi-task.
This is great as a lunch the next day too so why not make extra.