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PREP TIME: 10 mins
COOK TIME: 12 mins

4 Pure South Beef Porterhouse steaks (200g-250g each)
2 tbsp Avocado oil with basil
300g New potatoes, thickly sliced
250g Green beans, trimmed
200g Frozen peas or fresh peas
2 cups Baby cos lettuce, shredded

For the dressing:
2 tbsp Avocado oil with basil
1 ½ tsp Apple cider vinegar
1 tsp Dijon mustard
A handful mint, chopped
A handful basil, chopped
1 clove garlic, finely chopped
2 tbsp capers
Salt & pepper

To Serve:
¼ cup Sunflower seeds, lightly toasted

A simple one plate dinner salad drizzled with a tangy, herby dressing. It’s low in calories and a good source of iron and fibre.

  1. Place the potatoes in a large saucepan, then pour in enough water to cover them. Bring to boil over medium high heat. Let it simmer for 6 minutes. Add ½ tsp salt to the pan. Add the beans and cook for a further 3 minutes. Then tip in the peas and cook for 2 minutes more until all the vegetables are just tender. Drain.
  2. Mix all the dressing ingredients in a large bowl and season with black pepper.
  3. Brush oil over the steak and season well with salt and black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 minutes on one side and 2-4 minutes on the other to your liking. Transfer to a plate to rest.
  4. Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Arrange the vegetables on a serving platter. Slice the steak, pour any dressing left in the bowl over the meat and add to the salad. Sprinkle sunflower seeds. Serve while still warm.