Gimme Mo Beef!

 

GIMME MO BEEF!

This is a Movember inspired post to highlight my support and to keep you and your Mo looking fantastic. The Movember South Africa team kindly posted me a copy of the Movember Cookbook “Bring It On Home”. The recipe I prepared is inspired by the Thai Beef Salad from “Diep Le Shaker” Restaurant in Dublin, Ireland by Head Chef Brad Stoward. There have been alterations made to the recipe.

 

Ingredients

6oz Fillet Steak

2 Spring Onion, finely chopped

Handful Mint Leaves, roughly chopped

Handful Mixed Salad Leaf, roughly chop

Handful Micro Leaf Salad (spinach, watercress and coriander)

Handful Micro Crimson Leaf Salad (red chard, beetroot and mustard)

6 Cherry Tomatoes, halves

1 tablespoon Flaked Almonds, toasted

1 tablespoon Sesame Seeds

Salad Dressing

2 tablespoon Extra Virgin Organic Olive Oil

1 tablespoon unpasteurized Apple Cider Vinegar

1 tablespoon Raw Honey

1 tablespoon Lemon Juice

1 Garlic Clove, crushed

¼ teaspoon Ginger Powder

Sprinkle of Chilli Flakes

Salt & Pepper to season

Method

Sprinkle salt and pepper on fillet steak. Lightly brush olive oil on the steak and grill for 3 minutes on both sides over a high heat. Remove from heat and allow to cool. Slice the beef into thin slices.

Combine all salad dressing ingredients and set aside.

Finely chop spring onion and roughly chop mint leaves and mixed salad leaves. Mix all salad ingredients in a large bowl.

Chop tomatoes. Place flaked almonds under the grill and toast until golden brown.

To serve place salad mixture on a plate, add tomatoes and place beef slices on top. Sprinkle with toasted flaked almonds and sesame seeds. Pour dressing over the salad.

 

 

Serving Suggestions

Sweet Potatoe Wedges with a Garlic & Coriander Dip.

To make the dip use: 1 cup Greek yogurt, 1 tablespoon lemon juice, handful fresh coriander, 1 garlic clove; pop in food processor and blitz until combined. Chill in fridge until ready to serve.

Eat Real, Great Feel!

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