Balsamic steak with sprouts and rocket!
If you are like a lot of women – you probably aren’t the biggest red meat eater.
I am still at a loss as to whether this trait is something inherent to all women OR in our pursuit to be ‘healthy’ we have decided that red meat is a little more indulgent than white.
Rest assured that red meat, providing you like it, can be a part of any healthy diet. It is wonderfully rich in iron and essential amino acids – something that is quite hard to get from a serving or two of veggies and legumes.
And so – in order to dress up the usual steak and low carb veggie meal, often the requisite dinner of a dieter, I deliver to you a really simple way to make a sneaky last minute steak that little bit more satisfying.
1 garlic clove, crushed
80ml (1/3 cup) balsamic vinegar
4 x beef porterhouse steaks
Olive oil spray
½ red onion, thinly sliced
100g baby rocket leaves
Steamed Brussels sprouts to serve
1. Combine the garlic and ¼ cup of balsamic vinegar in a glass or ceramic dish and add steaks. Turn to coat and set aside to marinate for half an hour.
2. Cook the sprouts in a steamer over a saucepan of simmering water, covered for 10 minutes or until just tender.
3. While sprouts are steaming, heat a char grill or non-stick fry pan over medium-high heat and spray with olive oil spray. Cook the steaks for 3 minutes a side. Transfer to a plate and cover with foil or a concave plate. Let the steaks sit for 5 minutes.
4. Place the onion and rocket in a bowl and toss to combine.
5. Divide the steaks among serving plates. Top with the rocket and onion and spoon over the remaining vinegar. Serve with the sprouts seasoned with salt and black pepper.