Mediterranean Steak with Fennel Salad
gluten free, wheat free, sugar free, soy free
This dinner will have you feeling like you have been transported to the Mediterranean. Your taste buds will be dazzled by the sun dried tomatoes and Kalamata olives. And the benefits lets see, the olives will boost your immune system and your heart health, the Lycopene from the sun dried tomatoes will keep you looking young and help prevent diabetes. And if all that is not enough the walnuts are great for your brain and the fennel will sooth and aid your digestion. Time to cook up a storm, a tasty, healthy storm that is.
Serves 4 or 2 very hungry people Prep time: 35 minutes
Ingredients
400gm of organic rump steak
400gm of soft goat’s cheese
1/3 cup of sun dried tomatoes sliced
1/3 cup of pitted Kalamata olives halved
1 red onion sliced
1/2 large zucchini cubed
1 tablespoon of olive oil
1/2 cup filtered water
Fennel Salad
1/2 a fennel bulb thinly sliced
1/3 cup of walnuts
1 small avocado diced
Juice of a lemon juice
Method
Place olive oil in a fry pan and sauté the sliced red onion. Remove the onions from the heat and place to one side. Next mallet the steak to thin out and tenderize. Pan fry for approximately 2 minutes per side then remove from the heat and set aside. Next add the goat’s cheese and melt it in the pan add approximately 1/2 cup of water and mix until all the goats cheese has melted. Add the zucchini, the sun dried tomatoes, the Kalamata olives and the sautéed onions. Cook for 2 minutes and then return the steak to the pan and cover with the sauce and ingredients cook for 2-3 minutes. Remove from heat. To serve place steak on the plate first and then pile the sauce ingredients on top of the steak and then pour the sauce over the top.
Lightly toast the walnuts in a pan on the stove top. Finely slice the fennel bulb and place in a salad bowl. Add the avocado and walnuts to the bowl and squeeze half a lemon over the ingredients and toss. Place salad on the plate next to the Mediterranean steak and serve.
gluten free, wheat free, sugar free, soy free
This dinner will have you feeling like you have been transported to the Mediterranean. Your taste buds will be dazzled by the sun dried tomatoes and Kalamata olives. And the benefits lets see, the olives will boost your immune system and your heart health, the Lycopene from the sun dried tomatoes will keep you looking young and help prevent diabetes. And if all that is not enough the walnuts are great for your brain and the fennel will sooth and aid your digestion. Time to cook up a storm, a tasty, healthy storm that is.
Serves 4 or 2 very hungry people Prep time: 35 minutes
Ingredients
400gm of organic rump steak
400gm of soft goat’s cheese
1/3 cup of sun dried tomatoes sliced
1/3 cup of pitted Kalamata olives halved
1 red onion sliced
1/2 large zucchini cubed
1 tablespoon of olive oil
1/2 cup filtered water
Fennel Salad
1/2 a fennel bulb thinly sliced
1/3 cup of walnuts
1 small avocado diced
Juice of a lemon juice
Method
Place olive oil in a fry pan and sauté the sliced red onion. Remove the onions from the heat and place to one side. Next mallet the steak to thin out and tenderize. Pan fry for approximately 2 minutes per side then remove from the heat and set aside. Next add the goat’s cheese and melt it in the pan add approximately 1/2 cup of water and mix until all the goats cheese has melted. Add the zucchini, the sun dried tomatoes, the Kalamata olives and the sautéed onions. Cook for 2 minutes and then return the steak to the pan and cover with the sauce and ingredients cook for 2-3 minutes. Remove from heat. To serve place steak on the plate first and then pile the sauce ingredients on top of the steak and then pour the sauce over the top.
Lightly toast the walnuts in a pan on the stove top. Finely slice the fennel bulb and place in a salad bowl. Add the avocado and walnuts to the bowl and squeeze half a lemon over the ingredients and toss. Place salad on the plate next to the Mediterranean steak and serve.