- 225g sirloin steak
- 70g artichoke antipasto, drained
- 140g cherry tomatoes, halved
- big handful of rocket leaves
- handful of sliced chestnut mushrooms
- 1 tsp of garlic puree or 1-2 crushed garlic cloves
- 15g of feta, crumbled
- Parmesan shavings
Prepare the steak how you like it the most. I cooked my sirloin for 2 minutes a side, seasoned with a bit of salt and left to rest for 10 minutes. Meanwhile, prepare the salad – pour the rocket leaves into a shallow bowl or plate and layer on the tomatoes and artichokes. Slice up about 5-6 mushrooms and fry these in a bit of olive oil and garlic puree, then leave to the side to cool. Once your steak has rested for long enough, slice it up on a slight angle and lay the strips on your salad. Top the steak with your garlic fried mushrooms and sprinkle a bit of feta on top. Serves 2.
Energy per serving: 342kcal, 27g protein, 21 fat, 8g carbs.
Tip: You can also leave out the last 4 ingredients, cut off the fat and have a lean steak salad for 1. Estimated calories around 400kcal.