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Juicy Bavette Steak Salad with Quinoa & Avo
A steak salad that combines the colours of the rainbow and your daily vitamins too. Vitamin A-rich spinach, plum tomatoes and crunchy carrots. Topped with superhero avocado and Indian-style grass-fed British bavette steaks. A spritz of fresh-cut lemon to give it some zing.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 avocado (use half)
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 1 bavette steak (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 chilli (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 1 handful of fresh mint (use half)
- 1 tsp cumin seeds (use half)
- 2 carrot
Nutritional Information
Calories: 586
Protein: 28g
Carbs: 55g
Fat: 30g
Ingredients
- 1 avocado
- 40g baby spinach
- 1 chilli
- 2 carrot
- 1 unwaxed lemon
- 110g baby tomatoes
- 1 tsp cumin seeds
- 2 bavette steaks
- 80g quinoa (quinoa (100%))
- 1 handful of fresh coriander
- 1 handful of fresh mint
Nutritional Information
Calories: 666
Protein: 45g
Carbs: 43g
Fat: 37g
Juicy Bavette Steak Salad with Quinoa & Avo
A steak salad that combines the colours of the rainbow and your daily vitamins too. Vitamin A-rich spinach, plum tomatoes and crunchy carrots. Topped with superhero avocado and Indian-style grass-fed British bavette steaks. A spritz of fresh-cut lemon to give it some zing.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Heat a large frying pan with 1/2 tsp oil on medium heat. Add the cumin seeds and toast for 1 min, until fragrant, then pour into a large mixing bowl.
- Season the steaks with sea salt and black pepper. Reheat the pan on medium-high heat with 1/2 tsp oil. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Remove and leave to rest then thinly slice against the grain.
- Make the salad. Roughly chop the spinach. Pick the mint from the stalks and roughly chop with the coriander (save some herbs for garnish). Finely dice the chilli (remove the seeds for less heat). Coarsely grate the carrots. Halve the tomatoes. Combine everything in the bowl with the cumin seeds. Zest over the lemon then cut into wedges.
- Add the cooked quinoa to the salad bowl. Add a squeeze of lemon juice (to taste), a pinch of sea salt and black pepper. Thinly slice the avocado.
- Serve the salad in bowls and top with the steak and avocado. Garnish with the remaining herbs and lemon wedges.
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