Beef has a bad rap, but it can be good for you — it’s a great source of protein, iron, and heart-healthy B-vitamins. Choose lean cuts and grass-fed meat to make your meal a healthy one.
Ingredients:
- 2 fillet steaks, around 3-4 centimetres thick
Marinade:
- 1 cup Italian parsley leaves
- 2 cloves garlic
- 2 tablespoons olive oil
- Sea salt and black pepper to taste
Vinaigrette:
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white-wine vinegar
- 1/2 teaspoon Dijon mustard
- Sea salt and black pepper to taste
- 6 tablespoons canola oil
Salad:
- 12 cups rocket
- 1 cup thinly shaved parmesan
Directions:
- Chop the parsley leaves and garlic and transfer to a small bowl. Mix with the olive oil, and season to taste.
- Rub marinade over the steaks and refrigerate, covered, for at least 30 minutes.
- In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and season to taste. Add oil, whisking until dressing is blended.
- Turn the grill to medium-high heat and brush the racks with olive oil. Scrape off any excess marinade from steaks, and grill for around 3 to 4 minutes on each side for medium-rare.
- Transfer steak to a cutting board and leave it to rest for 5 minutes. Cut steaks across the grain into thin slices.
- Toss rocket with the dressing to coat it and divide among 6 plates. Top each with steak strips, sprinkle with parmesan shavings and serve.
Source: Fitness Magazine