Ultimate steak salad
“I can’t prove that it’s healthier to eat fancy grass-fed steak, but I firmly believe it. I have spent time on both good and bad farms and it is impossible to believe that eating animals that are bulked up with steroids and antibiotics and spend their days miserable is going to be good for you.” - Dr Xand van Tulleken
2 portobello mushrooms, sliced
250g cherry tomatoes, halved
1 tbsp olive oil
Salt and pepper
1 large sirloin steak (around 300g) or 2 smaller ones, about 2cm thick
65g rocket, to serve
For the dressing
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp horseradish sauce
Drizzle of runny honey
1. Preheat the oven to 180°C.
2. Place the mushrooms and tomatoes in a roasting tray, drizzle with 1 tbsp of olive oil and season well with salt and pepper. Roast for 25–30 minutes. Dry the steak well on both sides (this helps create a nice golden crust when frying), season well with salt and pepper on both sides and rub with a little olive oil.
3. Heat a frying pan over a high heat and fry the steak for 2 minutes each side (for medium-rare). Transfer to a board and leave it to rest for 5–10 minutes; this allows the meat to relax and become really tender.
4. For the dressing, whisk together the olive oil, balsamic vinegar, horseradish and honey and season well with salt and pepper.
5. To assemble the salad, arrange the rocket leaves, mushrooms and tomatoes on a serving plate and top with the slices of steak. Dress just before serving.
Also try this Gooey chocolate pot recipe.
This is an edited extract from How to Lose Weight Well by Dr Xand van Tulleken published by Quadrille RRP $24.99 and available in stores nationally.
Photographer: © Louise Hagger and Colin Bell