Balsamic Steak and Feta Salad
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Prep Time
5 MINS
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Cook Time
2 MINS
- KCals 179
- Carbs 14G
Ingredients
For the marinade
- 4 thin cut beef sizzle steaks approx 250g/9oz total weight
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire Sauce or Henderson's Relish
- 1 tsp lime juice
- 1 tsp Dijon mustard
- 1 tsp clear honey
- ½ tsp garlic granules
- salt and black pepper to taste
For the salad
- 2 little gem lettuce thinly sliced
- 6 cherry tomatoes quartered
- 4 radishes thinly sliced
- 50 g canned or frozen sweetcorn defrosted and/or drained
- 40 g reduced fat Feta cheese
For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp lime juice
- 1 tbsp clear honey
- 5 g fresh basil leaves finely chopped
- 5 g flat leafed parsley stalks removed and finely chopped
Instructions
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In a small bowl, combine all the marinade ingredients and season with a little salt and pepper. Place the steaks in a non-metallic dish and pour over the marinade. Cover with cling film and pop in the fridge for 30 minutes.
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Arrange the lettuce, cherry tomatoes and radishes on your serving plates, sprinkle over the sweetcorn and crumble over the Feta cheese. It's nice to leave some chunks of Feta so don't break it down too much.
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In a small bowl, combine the dressing ingredients and leave to one side.
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Pre-heat the griddle or frying pan and place the steaks in the pan. As the steaks are very thin, a minute on each side will cook them through.
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Remove from the pan and allow to rest for a minute. Slice the steaks into thin slices and arrange on top of the salad.
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Drizzle the salad with the dressing and serve.