This beef steak salad is an absolute winner when you only have 10 minutes to get dinner on the table and is a great dish to make when you can't be bothered cooking anything elaborate. You can pre roast the sweet potato, pre cook the quinoa to save time and leave in the fridge to reheat when needed. You can use the sweet poatato and quinoa for other delicious salads for work and school lunches.
The whole family will love this dish with the flavours of creamy fetta, nutty quinoa, sweet potato, peppery rocket and sweet cherry tomatoes with a hint of balsamic vinegar.
This is also a great post workout meal high in iron, protein and fibre, low in carbs and low in fat and the possibilities are endless. Just add your favourite ingredients if you want something different to this. You may like to add pine nuts or parmesan instead of fetta for added flavours.
Ingredients:
Lemnos Tasmanian Fetta (lower in fat than other varieties)
200g Rib eye or Rump steak
1 large Sweet Potato pre roasted
Rocket (Arugula) washed in packet
Tri colour Quinoa
Cherry Tomatoes cut in half
Balsamic Vinegar
Directions:
Sear the steak on all sides for a few minutes each until rare to medium. You may like to cook longer for medium to well done if you prefer.
While you are cooking the steak, cook 1/2 cup quinoa in 1 cup of water boiling for 6-7 minutes until the 'tails' are seen.
Slice the cooked steak in thin strips.
Pre roast the sweet potato and reheat when needed from the fridge or you can steam on the day while cooking the quinoa and steak.
Layer Rocket greens, cooked quinoa and sweet potato on the plate.
Lay steak slices on top and sprinkle with crumbled fetta and cherry tomatoes.
Dress with balsamic vinegar.
Enjoy!
Suzanne
Lifestylist Health & Fitness