COOKING WITH LOSALT

Steak Strips with Broccoli Salad

Prep:10 minutes

Cook:10 minutes (plus 10 for resting meat)

Serves:2

INGREDIENTS

Drizzle olive oil
200g Tenderstem broccoli
150g mangetout
2 cloves garlic, sliced
Freshly ground black pepper
Pinch LoSalt
2 thin minute steaks
Sprinkle garlic powder
4-5 sprigs fresh rosemary
Knob of butter

Dressing:
2 tbsp Greek yogurt
Juice of ½ lemon
Black pepper

METHOD

1. Start by making the dressing.
2. Simply mix together the Greek yogurt, some black pepper and juice of ½ a lemon. Set aside.
3. Next blanche the vegetables for 2 minutes, drain and set aside.
4. Prepare the steak by drizzling with olive oil and rubbing in black pepper, a pinch of LoSalt and garlic powder. Repeat on both sides.
5. Drizzle olive oil into a hot non-stick pan.
6. Add the 2 sliced cloves of garlic and the blanched vegetables. Saute for 3-4 mins and then transfer to a plate.
7. Now, add a small knob of butter to the same hot pan along with the fresh rosemary sprigs.
8. Place the minute steaks on top of the rosemary and cook for a couple of minutes on each side, or until cooked to your liking.
9. Rest the meat for 10 minutes before slicing.
10 Serve the meat with the vegetable salad, at room temperature, drizzled with the yogurt dressing.