Lighten up your steak dinner with this paleo-friendly main course salad.
- ¾ cup walnuts
- 1 tbsp olive oil
- 2 bunches asparagus, trimmed, halved diagonally
- 600 g piece thick rump steak
- Salt and pepper, to taste
- 180 g bunch watercress (3 cups picked leaves), washed well
- 1 red onion, halved, thinly sliced
- 500 g packet whole peeled, cooked beetroot, cut into wedges
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp whole grain mustard
- Heat a large, dry frying pan over a high heat. Add walnuts. Cook, stirring occasionally, for about 3 minutes, or until toasted. Remove.
- Heat oil in same frying pan over a high heat. Add asparagus. Cook, turning occasionally for about 4 to 5 minutes, or until just tender. Remove.
- Season steak with salt and pepper. Add to same hot pan. Cook for about 2 to 3 minutes or each side, or until cooked to your liking. Remove. Stand for 5 minutes. Remove fat. Thinly slice steak.
- Meanwhile, make dressing. Combine all ingredients in a small jug. Season with salt and pepper. Mix well.
- Combine walnuts, asparagus, steak, watercress, onion, beetroot and dressing in a large bowl. Toss lightly to combine. Serve immediately.
Cooked beetroot is available from supermarkets and fruit and vegetable shops. If unavailable, replace with a drained 425g can baby beets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.9 g|
|Total carbohydrates||14.1 g|
|- Sugars||12.6 g|
|Dietary fibre||5.3 g|