Spiced steak with salad
Ingredients
- 2 tsp Extra virgin olive oil 0.3oz
- ½ tsp Paprika, dried
- ½ tsp Cumin, ground
- ½ cup fresh Parsley, chopped 1.1oz
- 1 tsp Garlic, minced 0.1oz
- 1 dash Black pepper, ground
- 4 oz Beef tenderloin steak, any grade, very lean 4oz
- 2 handfuls Baby spinach 1.7oz
- 5 Cherry tomatoes, halved 3oz
- ¼ medium Red bell pepper, raw, thinly sliced 1oz
- 4 tbsp Carrot, shredded 1oz
- 1 tbsp Balsamic vinegar 0.6oz
Steps
- In a small bowl, combine the oil, paprika, cumin, half the parsley, garlic and black pepper and mix well.
- Place the beef in a shallow bowl. Pour over the marinade and toss to coat. If you have time, cover and place in the fridge for 30 mins to marinate.
- Heat a non-stick frying pan to medium-high heat and cook steak for 3 to 4 minutes each side, or until cooked to your liking. Remove from the pan and cover.
- Meanwhile prepare a quick salad using the spinach, tomatoes, bell pepper and carrot. Sprinkle remaining parsley and drizzle with balsamic vinegar.
- Serve spiced steak alongside salad.
- TIP: Serve steak with steamed mixed vegetables if preferred.