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LIGHTER MEALS

  for days when you're just not that hungry

RARE BEEF SALAD WITH FETA CHEESE, FRESH HERBS

4/3/2017

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I created this recipe using left overs from a dinner party.  We still had some un-marinated steak and I wanted to eat a little cleaner the following day.     This recipe can easily be adapted for those of you who are vegetarian and dairy-intolerant.   At the end of the recipe, you will be able to find substitutes ingredients for the beef and the feta cheese. 

Tip: To steam or boil sweet potatoes a little faster, prick the sides with a folk before you start cooking them.  For convenience, I tend to prepare a batch in one go to last at least 3 days in the fridge. When I feel like having unprocessed carbs, I just take out one out and cut a few slices as I find the sweet potatoes incredibly filling.  If I want the slices warmed up, I opt for a pan-frying each slice quickly in a little olive oil. ).
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INGREDIENTS (SERVES 4)
2 striploin steaks 
Belgian endive - 1 large cluster
Lebanese cucumber - 1/2 
Button mushrooms - 6 pieces
Sweet potatoes - 2 small 

Dressing 
Feta cheese - 6 ounces
​Lemon juice - from 1 lemon or 4 tablespoons
Olive oil - 4 table spoons.  
Sea salt. Freshly cracked black pepper

To serve
Fresh cilantro + basil, extra virgin olive oil

A) Prepare salad and meat
Belgian endives - separate the individual leaves.  Leave in long strips
Mushrooms - Trim stems.  Cut into slices
Lebanese cucumber - cut on the bias and slice into small match sticks
Sweet potatoes - leave skins on. Steam or boil till cooked (about 30 minutes).  Set aside to cool. When cool, cut into rounds, about an inch thick
Steaks - take out of fridge 20 minutes before cooking.  Heat a skillet.  (To test that that the skillet is hot enough, sprinkle water onto skillet.  If it is hot enough,  it will sizzle and evaporate to steam almost immediately.)  Place a little olive oil into the pan.  Place steaks on top.  Season with salt and pepper to taste.  For a good sear, wait for 3 minutes before turning the steak over.  Sear on the other side.  Cover with lid for another 3 minutes.  Turn off fire.  Lift lid and flip steak over.  Leave to cook for another 1 minute.   Remove to a plate and leave to cook.  Allow to rest for 5 minutes.  When cool, cut into thin slices.  (If you prefer your steak more well-done, cook on each side for an extra 1 to 2 minutes)

B) Prepare dressing
Place olive oil, feta cheese and lemon juice into a blender.   Add a little salt and pepper.  Blend at medium speed.  Remove and taste.  Add more salt or pepper as needed.  

C) Assemble and plate salad
Take a spoon of the thick dressing.  Place at the side of the plate.  Use back of the spoon to make a swirl along the side of the plate (should resemble a crescent moon).   Place three rounds of the sweet potatoes on the base of the plate.  Scatter endives, mushrooms and cucumbers on top.  Next, place 1/4 of the steak strips on the salad.  You can stack these up.  Finish with a sprinkle of whole cilantro leaves and drizzle with a little extra virgin olive oil. 

D) Vegetarian, Dairy-free alternatives
Vegetarian: replace the beef with GMO-free soya bean cake (the firmer, heavier kind).  Cut into thick slices and pan-sear in a little olive oil.  (If you have a griddle pan, you can create a nice charcoal-like char!) 
Diary intolerant: replace the feta-cheese with 16 cashews 

#healthysalads #lighteating #glutenfreerecipe #vegetarianadaptation #dairyfreeadaptation #cookingwithleftovers #cookingmadeeasy #homecooking
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  • THE FREEDOM PROGRAM with RTT
  • IN THE MEDIA
  • 10 EASY HABITS & RECIPES
    • RECEIPES >
      • BREAKFAST
      • LIGHTER MEALS
      • BIGGER MEALS
  • VLOGS AND BLOGS
  • CONTACT