If your energy’s flagging and you could do with a boost, make this tasty recipe using free-range beef your next dish to try.
It’s packed with some amazingly powerful ingredients that will perk you up with their combination of flavours and deliver a range of health benefits at the same time!
There’s a generous serving of kale, eaten raw in this salad recipe. While all green, leafy vegetables deliver a powerful nutritional punch, kale takes the crown and should be considered the Queen of Greens!
It’s actually one the most nutrient-concentrated foods you can find, with exceptionally high levels of vitamin K, which is essential for helping the blood to clot, and vitamin A, which performs many roles including keeping your immune system healthy. You’ll also find vitamins B6 and C, and many minerals including manganese, copper and calcium.
Just a few tablespoons of pepitas (pumpkin seeds) and almonds deliver a concentrated burst of nutrients. Pepitas are famed for their high levels of antioxidants, which protect your body’s cells from damage, while almonds offer one of the best sources of vitamin E that you can find. This nutrient keeps your blood, brain, skin and vision healthy. It acts as an antioxidant, too.
Not to mention the other herbs and veggies, which ramp up the vitamin C levels in this supercharged salad!
Why beef?
Beef makes the perfect meat ingredient for this super salad. The sirloin cut we’ve suggested here is leaner than other cuts. It will deliver iron, zinc and vitamin B12, essential for healthy blood, and an array of minerals, too.
Like other meat products, beef is high in protein. So, it will help give you that satisfied, full feeling once you’ve eaten and keep the temptation to snack at bay.
And if you source your beef from a grass-fed butcher like Church Street Butcher, you can be assured that you are eating the best-quality meat, reared to high welfare standards with sustainability in mind.
Beef cooking tips
When you pan-fry the beef, use tongs or a spatula to turn it. If you pierce it with a fork, you will lose some of the juices that keep it moist and tasty.
The beef will only require a few minutes’ cooking time to your taste. Then it will need to be set aside to rest before serving.
Ingredients
- 4 x 180 gram Sirloin steaks
- 1 tablespoon Olive oil
- 1 tablespoon Fennel seeds (crushed)
- ½ teaspoon Cracked pepper
- ½ teaspoon Mint (dried)
- ½ bunch Kale (finely shredded)
- 1 cup Red cabbage (finely shredded)
- 1 cup Green cabbage (finely shredded)
- 1 large Carrot (peeled into ribbons)
- 1 large Zucchini (peeled into ribbons)
- 2 tablespoon Pepitas
- 2 tablespoon Almonds (roughly chopped)
- 2 tablespoon Tahini
- 1 Lemon (juiced and zested)
- 1 teaspoon Honey
- Fresh mint and coriander
Instructions
- Large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, then sprinkle with fennel seeds, mint, cracked pepper and sea salt. Cook steaks for 3 to 4 minutes each side for medium rare, or to your liking. Set aside to rest on a plate for 5 minutes. Thinly slice steaks.
- In a large bowl, combine the kale, cabbage, carrot and zucchini.
- To make the dressing, combine the tahini, lemon juice and zest, honey and 1 tbsp water in a screwtop jar. Season and shake well to combine, adding a little more water if necessary.
- Drizzle salad with 2/3 of the dressing and toss to coat. Top salad with sliced beef, drizzle with remaining dressing and sprinkle with pepitas, almonds, and herbs, to serve.
Notes
- For a quick shortcut, use a pre-pack coleslaw or superfood mix from the supermarket or greengrocer.
- Scotch fillet or rump steak would also be perfect for this recipe.
- Add a handful of sprouts (snow pea, bean, alfafa, mung bean) for an extra health burst.
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