Seared summer free-range beef with vibrant veggies

Seared summer free-range beef with vibrant veggies

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  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 20 minutes
  • 10 minutes
  • Woolworths Vergelegen Merlot 2016

Ingredients

  • 700 g Woolworths free-range rump
  • 1 T almond oil
  • Sea salt and freshly ground black pepper, to taste
  • 100 g spinach, finely sliced or shredded
  • 2 raw beetroot, sliced (or 120 g julienne)
  • 200 g Woolworths frozen edamame beans (or fresh peas), blanched and shelled
  • ½ lemon, juiced
  • 1 T avocado oil
  • Sesame seeds, to garnish

Cooking Instructions

Select a steak with very little marbling; you can also trim the fat before searing. Heat a griddle pan until very hot, almost smoking.

Rub the steak with almond oil and season with black pepper. Sear on the hot griddle pan for 3–4 minutes on each side. Render any fat until golden, then set aside to rest.

Toss the spinach, beetroot and edamame beans with the lemon juice and avocado oil. Thinly slice the steak and serve with the vegetables. Scatter over the sesame seeds and serve with the green goddess-style dressing.

Cook's note: Choose leaner cuts of free-range beef like fat-trimmed fillet over fattier cuts more often to help reduce your intake of saturated fat.
Discover more beef recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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