BBQ Porterhouse Steak and Superfood Salad with Kale, Nuts, Seeds, Mint and Lemon Yoghurt

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!

Heat a dry pan over low-medium heat and gently cook seed mix and flaked almonds for 1-2 minutes or until they start to toast. Remove from pan and set aside. Wipe out pan with paper towel.

Season both sides of steak with salt. Heat olive oil in the same pan over medium-high heat. When oil is shimmering, add steak and cook 2-4 minutes before flipping. Cook for 8-10 minutes (or cooked to your liking). Remove steak from pan and allow to rest.

Meanwhile, remove stems from kale and roughly chop leaves. Grate carrot. Slice radish into thin rounds. Pick mint leaves, discarding stems. Thinly slice red cabbage. Peel and cut shallot in half and thinly slice. half. If you prefer, you can lightly cook the shallot in the pan used for the steak.

Combine kale, cabbage, carrot, radish, shallot, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and season with salt and pepper (to taste). Combine honey/lemon juice with Greek yoghurt and mix well. Season well with salt and pepper.

Cut steak across the grain into 5 mm thick slices or to your liking. Arrange salad on a serving platter or divide amongst plates. Top with sliced steak. Garnish with dollops of lemoney yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!