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Lamb frikkadels with beetroot raita

20 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

Beef recipes

Seared summer free-range beef with vibrant veggies

10 minutes

Seared summer free-range beef with vibrant veggies

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

700 g Woolworths free-range rump
1 T almond oil
Sea salt and freshly ground black pepper, to taste
100 g spinach, finely sliced or shredded
2 raw beetroot, sliced (or 120 g julienne)
200 g Woolworths frozen edamame beans (or fresh peas), blanched and shelled
½ lemon, juiced
1 T avocado oil
Sesame seeds, to garnish

Method

1. Select a steak with very little marbling; you can also trim the fat before searing. Heat a griddle pan until very hot, almost smoking.

2. Rub the steak with almond oil and season with black pepper. Sear on the hot griddle pan for 3–4 minutes on each side. Render any fat until golden, then set aside to rest.

3. Toss the spinach, beetroot and edamame beans with the lemon juice and avocado oil. Thinly slice the steak and serve with the vegetables. Scatter over the sesame seeds and serve with the green goddess-style dressing.

Cook's note: Choose leaner cuts of free-range beef like fat-trimmed fillet over fattier cuts more often to help reduce your intake of saturated fat.
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Seared summer free-range beef with vibrant veggies

Seared summer free-range beef with vibrant veggies

Ingredients

Method