Steak and Nectarine Salad

We think fruit works really well in savoury dishes and this one proves it! The exact right amount of sweet and savoury.

Tip: We used a lean piece of rump for this dish but scotch or rib fillet will work beautifully too.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of raw quinoa

1/4 cup of vegetable stock

1/2 small zucchini, thinly sliced lengthways (35g)

125 grams of lean beef steak

1/4 teaspoon of cold pressed coconut oil

1 cup of baby spinach leaves (20g)

1 small nectarine, sliced

1/8 red onion, thinly sliced

Dressing

1/2 teaspoon of fresh grated ginger

1/2 garlic clove, crushed

1 1/2 teaspoons of coconut aminos or wheat free tamari

1 teaspoon of fresh lemon juice

1/4 teaspoon of pure honey

1 teaspoon of extra virgin olive oil

Method

Cook the quinoa to the directions on the pack replacing 1/4 cup of the water with the vegetable stock, set aside to cool.

Meanwhile prepare the salad ingredients. Add all dressing ingredients to a small screw top jar and shake to combine, alternatively whisk all ingredients in a small bowl.

Grease a pan or bbq plate with the oil and heat to medium high. Cook the steak to your liking and set aside to rest.

Add the salad ingredients to the quinoa with the dressing and gently toss to combine.

Season the steak and slice in strips, add to the salad and serve.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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