Minute steak, tomatoes and herbed cottage cheese
Photo by Tamara West
Creating a really healthy and delicious lunch can sometimes be a bit of a chore. This complete meal ticks all the boxes — it is quick to prepare and super-quick to cook. I like to leave my steak out on the bench for 20 minutes before cooking to allow the chill to come off it. The result is a better-tasting steak. I also season with crushed black pepper after cooking to appreciate the fresh spiciness of the pepper. A minute steak is any boneless beef steak that has been cut or pounded thinly so that it cooks “in a minute’’. I like the flavour of sirloin for this preparation.
|3 Tbsp||Fresh herbs, equal amounts of parsley, basil and chives|
|½ cup||Cottage cheese, low-fat variety|
|1 cup||Cherry tomatoes, sliced|
|1 Tbsp||Shallot, finely sliced|
|1 tsp||Red wine vinegar|
|2 tsp||Olive oil|
|2 pieces||Beef sirloin, 140g each piece, thin-cut 'minute' steak|
|3 tsp||Rice bran oil|
- Mix herbs with cottage cheese.
- Mix together tomatoes, shallot, vinegar and olive oil, season with sea salt.
- Heat grill, barbecue or frying pan to a high heat.
- Season steaks on both sides with sea salt, lightly oil, then cook to your liking.
- Serve with tomatoes, cottage cheese and sprinkle of crushed pepper on steaks.