Rainbow Salad and Herbed Steak
A quick weeknight meal that's colourful, healthy and full of protein, healthy fats and nutrient rich vegetables.
Salad Ingredients:
half a red cabbage (or a whole mini one)
handful of green beans
4 corn cobs
mixed tomatoes
2 sticks of celery, halved lengthways and sliced 1/4 inch thick
1 carrot, shredded
Herbed Steak Ingredients:
300g porterhouse steak
1 cup basil leaves
3/4 cup flat leaf parsley leaves
1.5 tbsp fresh oregano leaves
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme leves
1 tbsp fresh tarragon leaves
2 garlic cloves
salt and pepper
1 cup of olive oil
Recipe:
Start with the herb sauce as this needs to marinate for maximum flavour. Put all the herbs, garlic, olive oil, salt and pepper in a food processor and whiz until it forms a runny paste. Add more olive oil in if it seems too thick. Cover with cling film and put in the fridge for at least an hour.
Take the steak out of the fridge and put it aside so it comes to room temperature.
Slice the kernals off the cob using a sharp knife and toss with olive oil, pepper and salt. Put in an oven until they start turning brown. Remove and rest.
Steam some green beans then cool them straight away under some ice cold water.
To make the salad, slice the cabbage thinly, add the already prepared carrot, celery and green beans. Slice the mixed tomatoes in half and add these to the salad bowl. Finally, add the sweetcorn and toss the salad with an extra swirl of olive oil and lemon juice.
Once the salad is complete, put it aside and heat up a griddle pan (or bbq). Cook the steak to your liking (which should be medium rare) but about a minute before it is ready, turn the heat off and pour over the herb sauce. This will provide a beautiful coating for the meat and add a punch to the salad.