Recipes.

Beef Sirloin Superfood Salad

By The Beef + Lamb Team


I Quit Sugar - Beef Sirloin Superfood Salad
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Beef Sirloin Superfood Salad

This Beef Sirloin Superfood Salad from The Beef + Lamb Team is all about using good-quality, fresh ingredients to create an winning meal. The Beef + Lamb Team suggest making a double batch so not only will dinner be sorted for tonight, but also lunch the next day. Bonus!  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 4 x 180 g sirloin steaks.
  • 1 tablespoon olive oil.
  • 1 tablespoon fennel seeds, crushed.
  • 1/2 teaspoon cracked pepper.
  • 1/2 teaspoon dried mint.
  • 1/2 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 tablespoons pepitas.
  • 2 tablespoons almonds, roughly chopped.
  • 2 tablespoons tahini.
  • 1 lemon, juice and zest.
  • 1 teaspoon rice malt syrup.
  • fresh mint and coriander.

Directions

1. Heat a large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, and then sprinkle with fennel seeds, mint, cracked pepper and sea salt. Cook steaks for 3–4 minutes each side for medium-rare, or to your liking. Set aside to rest on a plate for 5 minutes. Thinly slice steaks.

2. In a large bowl, combine the kale, cabbage, carrot and zucchini.

3. To make the dressing. combine the tahini, lemon juice and zest, rice malt syrup and 1 tbsp water in a bowl. Season and whisk to combine, adding a little more water if necessary.

4. 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.


Note

Please note: The original recipe by The Beef + Lamb Team contained honey. We've swapped it for rice malt syrup to reduce the fructose content.

Cooking tip

  • Make sure you remove your steaks from the fridge 15 minutes before cooking to ensure they cook evenly.

This Beef Sirloin Superfood Salad from The Beef + Lamb Team is all about using good-quality, fresh ingredients to create an winning meal. The Beef + Lamb Team suggest making a double batch so not only will dinner be sorted for tonight, but also lunch the next day. Bonus!

Ingredients

  • 4 x 180 g sirloin steaks.
  • 1 tablespoon olive oil.
  • 1 tablespoon fennel seeds, crushed.
  • 1/2 teaspoon cracked pepper.
  • 1/2 teaspoon dried mint.
  • 1/2 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 tablespoons pepitas.
  • 2 tablespoons almonds, roughly chopped.
  • 2 tablespoons tahini.
  • 1 lemon, juice and zest.
  • 1 teaspoon rice malt syrup.
  • fresh mint and coriander.

Directions

1. Heat a large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, and then sprinkle with fennel seeds, mint, cracked pepper and sea salt. Cook steaks for 3–4 minutes each side for medium-rare, or to your liking. Set aside to rest on a plate for 5 minutes. Thinly slice steaks.

2. In a large bowl, combine the kale, cabbage, carrot and zucchini.

3. To make the dressing. combine the tahini, lemon juice and zest, rice malt syrup and 1 tbsp water in a bowl. Season and whisk to combine, adding a little more water if necessary.

4. 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.

Note

Please note: The original recipe by The Beef + Lamb Team contained honey. We've swapped it for rice malt syrup to reduce the fructose content.

Cooking tip

  • Make sure you remove your steaks from the fridge 15 minutes before cooking to ensure they cook evenly.

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