Garlic beef and watercress salad

Cooking Salads Garlic beef and watercress salad

With the sweetness of orange and the crunch of toasted almonds, this salad is a perfect low-carb lunch.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Lightly spray a chargrill pan or barbecue with oil spray. Preheat pan on high heat. Rub both sides of steak with garlic and sprinkle with cumin. Season with salt and pepper. Cook on grill for 2-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
  2. Meanwhile, combine the watercress, orange segments, almonds, shallot and lemon thyme leaves in a bowl.
  3. To make the dressing, whisk together the oil, vinegar and sugar in a small bowl. Season with salt and pepper.
  4. Thinly slice the steaks and add to the salad. Pour over the dressing and toss to combine. Place on serving plates to serve.

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Olive oil spray, to grease
600g piece lean beef steak
2 garlic cloves, crushed
1 tsp ground cumin
1 bunch watercress, rinsed, sprigs picked
3 oranges, segmented
50g toasted slivered almonds
4 green shallots, ends trimmed, thinly sliced
1 bunch fresh lemon thyme, leaves picked
60ml rice bran oil
1 1/2 tbsp white wine vinegar
1 tsp brown sugar

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
5 people
Method
Baking
Category
Salads
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