Calorie-Conscious Mediterranean Steak Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 2pcs beef rump steaks
• 10g Greek seasoning
• 2pcs wholemeal bread rolls
• 20g sunflower seeds
• 50g baby spinach leaves
• 23ml olive oil
• 5ml red or white wine vinegar
• 1pinch small pinch of sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely chop the cucumber and tomato. Put the steaks, 1½ tsp Greek seasoning and 2 tsp olive oil in a bowl and turn to coat.
2. Step 2 — Bake croutons
   Coarsely tear the rolls into 3cm chunks and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 6 mins or until golden.
3. Step 3 — Cook seeds and steaks
   Meanwhile, put the sunflower seeds in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Return the pan to high heat until hot (see Cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Make salad
   Put 1 tsp Greek seasoning*, 2 tsp olive oil, 1 tsp red wine vinegar and a small pinch of sugar in a large bowl and whisk to combine. Add the cucumber, tomato and spinach and gently toss to combine.
5. Step 5 — Serve up
   Slice the steaks (see Cooking tip). Divide the salad among bowls, then top with the steak and scatter with the sunflower seeds and croutons. Enjoy!
6. Step 6 — Make it yours
   If you have any olives or capers, toss some through the salad for a salty bite.

Allergens

Sulfit, Gluten, Wheat, Sojabohnen