Twice Cooked Lime Beef Salad
gluten free, wheat free, dairy free, sugar free, nut free, soy free
Now here's a dish the meat eaters will love. It has all the right ingredients for a healthy dinner and the beef is oh so tender. I've called it twice cooked because the lime juice actually cooks the meat before you put it in the pan to brown and the lime/garlic flavours make it super tasty. This is a great dish for unexpected company especially if they are hungry and if you don't tell them it's allergy free they will never know.
Serves 4 Prep time 25 minutes
Ingredients
500g grass fed organic rump steak
2 cloves of garlic
1 tablespoon of olive oil
Juice of two limes
1 tablespoon of tamari
2 large organic Roma tomatoes
200g of leafy green salad
1/2 of a large organic continental cucumber
Pepper for seasoning
25 grams of pepitas
Method
Trim steak of any excess fat. Next mallet steak until it is about a quarter inch thick. In a large bowl place minced garlic cloves, and lime juice. Add steak to bowl and cover completely with lime and garlic. Add olive oil, tamari, pepper and mix well. Cover and leave to sit for 5 minutes.
In a large salad bowl add roughly chopped salad greens, diced tomatoes and diced cucumber.
Next heat a frying pan on high heat and add steak. Cook on both sides for approximately two minutes each. You won't need to cook the steak any longer. Remove steak from pan and remove pan from heat. Allow steak to cool a little and slice into serving portions. While steak is still warm add to salad bowl with salad ingredients. Pour over the juices from the pan; add the pepitas, toss and serve.
gluten free, wheat free, dairy free, sugar free, nut free, soy free
Now here's a dish the meat eaters will love. It has all the right ingredients for a healthy dinner and the beef is oh so tender. I've called it twice cooked because the lime juice actually cooks the meat before you put it in the pan to brown and the lime/garlic flavours make it super tasty. This is a great dish for unexpected company especially if they are hungry and if you don't tell them it's allergy free they will never know.
Serves 4 Prep time 25 minutes
Ingredients
500g grass fed organic rump steak
2 cloves of garlic
1 tablespoon of olive oil
Juice of two limes
1 tablespoon of tamari
2 large organic Roma tomatoes
200g of leafy green salad
1/2 of a large organic continental cucumber
Pepper for seasoning
25 grams of pepitas
Method
Trim steak of any excess fat. Next mallet steak until it is about a quarter inch thick. In a large bowl place minced garlic cloves, and lime juice. Add steak to bowl and cover completely with lime and garlic. Add olive oil, tamari, pepper and mix well. Cover and leave to sit for 5 minutes.
In a large salad bowl add roughly chopped salad greens, diced tomatoes and diced cucumber.
Next heat a frying pan on high heat and add steak. Cook on both sides for approximately two minutes each. You won't need to cook the steak any longer. Remove steak from pan and remove pan from heat. Allow steak to cool a little and slice into serving portions. While steak is still warm add to salad bowl with salad ingredients. Pour over the juices from the pan; add the pepitas, toss and serve.