The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Flat iron steak with minted beetroot & courgette
Summer flavours take centre stage here – sweet beetroot, fresh courgette, fragrant mint. They’re dished up alongside seared grass-fed British beef steaks, slivers of creamy avocado and a zippy mustard dressing.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 avocado (use half)
- 200g raw beetroot (use half)
- 3 carrot
- 1 handful of fresh mint (use half)
- 80g baby spinach (use half)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 flat iron steak
- 1 courgette (use half)
Nutritional Information
Calories: 752
Protein: 45g
Carbs: 49g
Fat: 43g
Ingredients
- 200g raw beetroot
- 80g baby spinach
- 1 handful of fresh mint
- 1 courgette
- 2 flat iron steaks
- 3 carrot
- 1 avocado
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 609
Protein: 44g
Carbs: 32g
Fat: 35g
Flat iron steak with minted beetroot & courgette
Summer flavours take centre stage here – sweet beetroot, fresh courgette, fragrant mint. They’re dished up alongside seared grass-fed British beef steaks, slivers of creamy avocado and a zippy mustard dressing.
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Cooking Instructions
- Peel the carrot and beetroot, then peel using a julienne peeler (or grate) and place in a bowl. Roughly chop the mint and add to the bowl; mix. In a bowl, add the mustard and slowly whisk in 1 tbsp oil and 1-2 tbsp water to make a dressing; season with salt and pepper. Mix half the dressing through the slaw and reserve the rest for later.
- Cut the courgette in half and score a cross-hatch pattern into the flesh. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Place the courgette in the pan and cook for 5 mins on each side, until golden. Season with sea salt and black pepper.
- Peel the avocado, destone and slice thinly.
- Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the steaks with sea salt, then place in the pan. Cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate.
- Thinly slice the steaks. Serve the spinach topped with the beetroot salad. Fan the avocado and serve alongside. Drizzle over the remaining dressing.
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