Minute steak with lemon rocket salad

Minute steak with lemon rocket salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 teaspoon olive oil
6 parsnips, cut lengthways into quarters
freshly ground black pepper
4 x 130 g pieces scotch fillet steak, at room temperature
4 cups rocket
2 tomatoes, diced
4 tablespoons pine nuts, toasted
3 tablespoons lemon juice
1 tablespoon olive oil
salt

Method

  1. Preheat oven to 200ºC.
  2. Rub the oil onto the parsnips. Season with pepper and place on a baking tray lined with baking paper. Bake for about 30 minutes, until tender and crisp.
  3. Put the rocket, tomatoes and pine nuts into a bowl, and toss through the lemon juice and olive oil.
  4. The meat should be 1.5 cm thick. If it is thicker, beat it lightly with a meat mallet.
  5. Heat a frypan over high heat until very hot. Season the steak with salt and pepper, and rub a drop of olive oil onto it. Do not add oil to the pan. Place the steak in the pan, seasoned side down. Cook for 2 minutes, turn then cook for a further 2 minutes. Remove from the pan and let rest for 6 minutes.
  6. To serve, place the steak on a plate, top with the salad and serve the parsnip chips on the side.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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