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Pepper and thyme beef with zucchini salad recipe
Pepper and thyme beef with zucchini salad recipe
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Elevate your salad with grilled veggies and steak for a quick, low-carb dinner perfect for warm evenings.
Ingredients:
  • 2 zucchini, thinly sliced lengthways
  • 4 (about 255g each) Carbon Neutral Beef Porterhouse Steak
  • 20.00 ml coarsely ground black pepper
  • 20.00 ml coarsely chopped thyme
  • 40.00 ml red wine vinegar
  • 60ml avocado oil
  • 11.80 gm wholegrain mustard
  • 120g baby spinach leaves
  • 330g jar whole roasted peppers (capsicum), drained, torn into strips
  • 100g blue cheese, crumbled
  • Thyme sprigs, to serve
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Coat zucchini slices with olive oil spray. Grill zucchini for 1 minute on each side until lightly charred. Transfer to a plate.
  • 1. Lightly coat the steaks with olive oil spray, then generously season with freshly ground pepper and chopped thyme. Sprinkle with a touch of salt. 2. Grill the steaks to your desired doneness, about 2-3 minutes on each side for a medium cook. 3. Place the steaks on a plate, cover them with foil to retain heat, and allow them to rest for 5 minutes before slicing thinly.
  • Whisk together vinegar, oil, and mustard in a small jug. Season to taste.
  • Combine the zucchini, spinach, capsicum, and blue cheese in a large bowl, tossing gently.
  • Arrange the salad and steaks on serving plates. Dress the salad and garnish the steaks with thyme sprigs before serving.

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