We understand that the festive eating can take its toll! However, we don’t want to stray from great and delicious cooking. This Beef and Grains salad covers all bases for its nutrition, filling and extremely tasty!
Grains are a versatile and filling option when combined with salads. You can be creative and use all kinds of healthy grains – there’s cous cous, quinoa, Israeli quinoa etc. We opted for brown rice.
A few nice pieces of steaks, your favorite vegetables and healthy grains make a beautiful, healthy meal! All you need is a grill pan, pot and big bowl! Ideal for an evening meal get together.
Here is our suggestion!
3 x 200g dry aged sirloin steaks (about 2cm thick)
Sirloin steak is a rather economical cut of meat. For families and huge recipes, we opt for the sirloin cut. It retains a good balance of muscle and fat (And collagen, ladies!). And of course, dry aged is the way to go! Why would you have any other meat when you can have dry aged meat?
- ½ cup of brown rice, cooked (You can substitute brown rice with quinoa and couscous too!)
- 2 corn cobs, husks and silks removed
- 2 handfuls baby spinach leaves
- Handful of baby tomatoes – sliced into halves
- 1 medium size carrot – use a peeler to peel into strips
- 3 small red radishes – sliced into rounds
The good thing here is that you can use any vegetables you like. Raw vegetables retain all the freshness and nutrients, going very well with a piece of grilled meat.
- 1 1/2 tablespoon lemon juice
- 1 tablespoon mustard
- 4 tablespoons olive oil
- A dash of soya sauce or fish sauce
- Black pepper to taste
- 1 tablespoon toasted sesame seeds
- ¼ cup walnuts toasted
- ¼ cup mint leaves, finely shredded – optional
Place brown rice into a saucepan of boiling salted water (1 cup), reduce heat and simmer for 30 to 40 minutes, until soft but still retains some bite. Set aside and let it cool down.
Heat grill pan until hot. Rub corn cobs with a dash of oil and season. Place on the hot pan and cook for 15 minutes, turning regularly. Set aside to cool a little, then stand cob on one end and using a sharp knife cut down to remove kernels. Brush
grill with a dash of oil and place on zucchini. Cook until just tender. Season and set aside with corn kernels.
Place all ingredients in a small screw-top jar, season and shake well.
Rub steaks with a little oil, season and place on a hot grill pan. Grill for 3 to 4 minutes on each side for medium-rare. Remove from grill, cover and set aside to rest.
Place cooked brown rice in a large bowl, and using a fork, stir through the corn kernels, spinach leaves and all the other vegetables. Pour over dressing, toss gently and place on a serving bowl. Slice steaks, place on top of the salad and sprinkle with the sesame seeds, nuts and shredded mint, if using.