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Garlic beef and watercress salad
Garlic beef and watercress salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Zesty orange and crispy almonds make this salad a delicious low-carb option for lunch.
Ingredients:
  • Olive oil spray, to grease
  • 600g piece lean beef steak
  • 2.50 gm ground cumin
  • 1 bunch watercress, rinsed, sprigs picked
  • 3 oranges, segmented
  • 50g (1/3 cup) toasted slivered almonds
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 bunch fresh lemon thyme, leaves picked
  • 60ml (1/4 cup) rice bran oil
  • 30.00 ml white wine vinegar
  • 4.00 gm brown sugar
Instructions:
  • Prepare a chargrill pan or barbecue by lightly spraying it with oil. Heat the pan on high. Rub both sides of the steak with garlic and sprinkle with cumin, then season with salt and pepper. Grill the steak for 2-4 minutes per side for a medium cook or to your desired doneness. Place the steak on a plate, cover with foil, and let it rest for 10 minutes before serving.
  • Combine the refreshing watercress, juicy orange segments, crunchy almonds, diced shallot, and fragrant lemon thyme leaves in a bowl for a vibrant and flavorful salad.
  • In a small bowl, combine the oil, vinegar, and sugar, whisking until well blended. Season with salt and pepper to taste.
  • Slice the steaks thinly and incorporate them into the salad. Drizzle the dressing on top and mix everything together. Serve on plates.

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