Steak with Beetroot, Fetta & Walnut Salad
- Walnut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Did you know Australia has a love affair with beetroot? We consume more beetroot per head of population that any other country in the world, and unlike our borscht loving Northern European cousins, we don’t mind it cold either. And why not? Life’s too short to bother with stewing and stirring sometimes. These cooked beets will leave your heart racing, as they frolic along in a veritable cacophony of fetta, baby spinach and walnuts.
Ingredients
1 tsp
Dijon mustard
1 bag
rocket
4
cooked beetroots
¼ cup
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½ block
fetta cheese
(Contains: Milk;)
2 steak
New York Beef
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
To prepare the ingredients, cut the cooked beetroots into wedges and crumble the fetta cheese.
In a small bowl or jug whisk the olive oil, balsamic vinegar and Dijon mustard. Set aside.
In a medium bowl, combine the rocket, cooked beetroots, walnuts, and fetta cheese. Set aside.
Rub a little olive oil on the New York steaks and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side, for medium rare or until cooked to your liking. (Cooking times may vary depending on the thickness of your steak). Transfer to a plate and cover with foil. Rest for 5 minutes.
To serve, drizzle the salad with the dressing and divide between plates. Serve with the steaks.
