High Protein Seasoned Steak Salad
April 10, 2016
Now you might be thinking how difficult is it to cook some steak and whack it on a salad. Well, this is no ordinary salad! The trick is in how you prepare the steak to make it as succulent and juicy as possible. It can then be enjoyed hot or cold, so if you need to pre prepare your meals and take them with out to work this recipe is a must! I’m not a fan of cold steak at all. In fact I’d go as far to say as I really don’t like it. BUT preparing the steak like this its succulent, juicy and full of flavour whether you then enjoy it hot or cold.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
1In a small bowl mix together the Blend Brothers Mexican Savoury Blend, mustard, lime juice, olive oil, salt and pepper.
2Spread this over the steak (both sides), cover with cling film and leave to marinade in the fridge for at least 2 hours – the longer the better!
3When coming to cook your steak, take it out of the fridge 30 minutes before you want to cook it so the meat can come to room temperature.
4Heat a griddle pan until its smoking hot then lay the steak in. The length of cooking time will depend on the thickness of the steak and how you like it cooked but to give you a guide I cooked this steak for 3 minutes then turned it over and cooked it for a further 3 minutes. This results in medium/rare.
5Take the steak off the heat and leave it to rest for at least 5 minutes if you are going to eat it right away, or at least 15 minutes if you are preparing it to go in tupperware.
6I serve mine laid over some baby leaf lettuce with extra salt & pepper – delicious!