Superfood Salad with Porterhouse Strips Fresh Mint and Lemon Zested Yoghurt
- Prep time: 20 minutes
- Calories: 600
- 350 g of Porterhouse Steak (Thick-Cut)
- 1⁄3 Bunch of Kale
- 3 Tbsp of Seed Mix
- 2 Tbsp of Flaked Almonds
- 80 g of Greek Yoghurt
- 1 of Carrot
- 1 of Red Onion
- 2 of Radish
- 1⁄8 of Red Cabbage
- 1 Small Bunch of Mint
- 1 of Lemon
Dry Toast Seeds & Nuts: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.
Cook Steak: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 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or cooked to your liking). Remove steak from pan and allow to rest.
Prepare Ingredients: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. Zest lemon and cut into wedges. Peel and cut red onion in half - thinly slice half (you will have leftover). If you prefer, you can lightly cook the red onion in the pan used for the steak.
Combine Salad Ingredients:Combine kale, cabbage, carrot, radish, sliced red onion, toasted nuts & seeds (reserving some for garnish) and mint leaves (tearing as you add). Drizzle with a little olive oil and a good squeeze of lemon juice (to taste). Combine lemon zest, a squeeze of lemon juice and yoghurt in a small bowl and mix well. Season well with salt and pepper.
You Plate It: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 zesty yoghurt, reserved nuts and seeds and any remaining mint. Enjoy!