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Warm Beef Salad

Warm Beef Salad

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This salad features Left over or cooked fillet steak along with slightly charred peppers and onions over a bed of crunchy, chopped romaine and red cabbage A simple and healthy midweek addition to your meal plan
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: British
Calories: 690
Ingredients Method Nutrition Notes

Ingredients
  

For the Dressing
  • 50ml Olive Oil
  • 3 Limes, juice only
  • 1/2 Tsp Ground Cumin
  • 1/4 Tsp Chilli Powder
  • 1/2 Tsp Sea Salt
  • Pinch Cayenne Pepper
For the Salad
  • 200g Fillet Steak, cooked to your taste and sliced
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Paprika
  • 1 1/2 Tbsp Olive Oil
  • 1 Onion, thinly sliced
  • 3 Peppers, thinly sliced
  • 1/2 Tsp Sea Salt, plus more for seasoning
  • 1/4 Tsp Ground black pepper, plus more for seasoning
  • 1 Romaine Lettuce heart, chopped
  • 1/4 Red cabbage, thinly sliced
  • 12 Cherry Tomatoes, halved
  • 1 Avocado, sliced

Method
 

To Make the Dressing
  1. Whisk all the ingredients together in a small bowl until combined and emulsified
  2. Set aside.
To Make the Salad
  1. Add the Oil to a frying pan
  2. Add the Onion, Peppers, Salt, and Pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 10 minutes
  3. Remove from the heat
  4. Combine the Lettuce and Red Cabbage in a large bowl
  5. Add the Steak, Onions, Peppers, Tomatoes, and Avocado to the greens
  6. Drizzle with the Dressing, and toss to combine
  7. Serve warm

Nutrition

Calories: 690kcalCarbohydrates: 38gProtein: 34gFat: 46gSaturated Fat: 9gSodium: 90mgFiber: 12gSugar: 25g

Notes

For an extra kick, add a pinch more cayenne pepper to the dressing.
Don't overcrowd the pan when cooking the onions and peppers; cook in batches if necessary to get a good char.
Serve immediately while the beef and vegetables are still warm for the best flavour.

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