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Mexican Beef Salad                                                                                  Serves 4

Olive oil spray

500-700g lean rump steak, fat removed

1 bag baby spinach

1 x 420g can red kidney beans, rinsed & drained

310g can corn kernals, drained

4 Roma tomatoes, diced

1 avocado, diced

1 Lebanese cucumbers, diced

1 red capsicum, diced

1 cup coriander leaves

Reduced fat natural yoghurt, to serve

  1. Spray a non-stick pan or BBQ with oil and heat to medium-high heat.  Cook the steak in 1-2 large pieces until cooked medium rare (approx 3-4 mins per side) or until cooked to your liking.  Place on a plate, cover with foil and allow to rest for 5 mins while making salad.
  2. On 4 plates, scatter spinach leaves, kidney beans, corn kernals, tomato, avocado, cucumber, capsicum and coriander.
  3. Slice beef across the grain and layer on top of salad.  Top with yoghurt and serve.


Balsamic steak with Mediterrean salad                                     Serves 4

1 tblsp fresh or dried thyme leaves

1/3 cup balsamic vinegar

600-800g rump steak, cut in to 4 portions

2 slices grainy bread

1 garlic clove, cut in half

2 medium red onions, cut in to thin wedges

2 tblsp olive oil

½ cup 98% fat free semi dried tomatoes

1 bag baby rocket

¼ cup shaved parmesan cheese

  1. Combine  thyme, 2 tblsp balsamic, 1 tblsp oil in a glass dish, add steak and turn to coat.  Cover and refirgerate for 30 mins.
  2. Toast bread until crunchy and brown.   Rub cut garlic on toast while still warm and cut in to bit size pieces.
  3. Heat oil in non-stick frypan or BBQ until medium-high heat.  Cook steaks 2-4 mins or per side or until cooked to your liking.  Place on a plate, cover with foil and rest for 5 mins.
  4. Add onion to pain with extra oil if required and cook for 8-10 mins until softened.
  5. Meanwhile, divide rocket, tomatoes, parmesan between plates.  Scatter over bread croutons.
  6. Place steaks and onions on plates, serve.

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