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Sirloin steak with watercress and ruby grapefruit salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nourishing grass-fed beef with omega-3 fats paired with a vibrant watercress and grapefruit salad bursting with fiber, folate, and vitamins.
Ingredients:
  • 200g frozen broad beans
  • 1/2 bunch watercress, stems removed
  • 4 radishes, halved
  • 1 ruby red grapefruit, cut into segments, juice reserved
  • 30g (1/4 cup) walnuts
  • 1.15 gm olive oil or rice bran oil
  • 2 x 150g grass-fed beef sirloin steaks
  • 20.00 ml reserved grapefruit juice
  • 18.20 gm olive oil
  • 1/2 tsp finely grated fresh ginger
  • 1/4 tsp sesame oil
  • Honey, to taste
Instructions:
  • Transfer broad beans to a microwave-safe bowl and cover. Microwave on high for 3 minutes or until just tender. Refresh beans under cold running water and peel.
  • Arrange broad beans, watercress, radish, grapefruit segments, and walnuts on 2 serving plates.
  • In a large frying pan over medium-high heat, heat the oil. Season the steaks, then cook them for 2-3 minutes on each side for medium doneness or until cooked to your preference. Transfer the steaks to a plate, cover with foil, and let them rest for 5-10 minutes.
  • Combine all the ingredients for the ginger sesame dressing and whisk until thoroughly mixed.
  • Drizzle the flavorful dressing over the fresh salad and serve alongside the succulent steak.

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